desserts, Recipes

Paleo Blackberry Almond Brownies Cupcakes

Paleo Blackberry Almond Brownies are made out of real ingredients, full of chocolate flavor and addicting, one bite will have you hooked. 

My latest brownie obsession has to be this one.

I think you guys should by now I have a brownie problem, I love them. I cannot have enough brownies in my life. Just like I keep my food clean my brownies are the same way, that doesn’t mean they taste like cardboard cause they don’t. They paleo blackberry almond brownie cupcakes are the BEST. They are mega moist, and fudge and full of brownie chocolate flavor and the best part is they remind me of this chocolate bar that I would have as a kid, it was a milk chocolate bar with almond pieces and dried fruit. SO GOOD. I totally took a bite out of one and it instantly transported me back. You bugs know I’m BIG on going down memory lane with food.

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life, Lifestyle

What I’m Loving Lately -03/23/17

What I’m Loving Lately Segment Continues Today March 23 with The Newest Things I’m Crushing On.

Hi there! Bugs…! Hope your week has been good so far, mines been pretty solid. Not gonna lie, my weeks been pretty good. Not just cause I discovered a local kombucha this weekend and now I’m OBSESSED but also cause my mood has been pretty stable which is good considering you know life. Hahaha.

Oh and my sleep is kinda doing better.

That’s pretty cool.

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Lifestyle

Infused Water in Honor of World Water Day

Infused Water in Honor of World Water Day, I thought I Would Discuss How Important Water is, My Favorite Tips to Stay Hydrated and more!

Hi bugs…! Did you know that World Water Day is today! Yeah..! It is. I know a lot of people have a hard time keeping up with drinking enough water. I forget sometimes. Actually to be perfectly honest sometimes I just don’t wanna have to pee 10 times. So I tell myself I’ll drink water in a little while.

Some people just don’t like water. I have friend and he says water taste bad. I personally don’t get it okay maybe I could possibly understand if you took meds or something cause some do actually make water weird.

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breakfast, desserts, Recipes, snacks

Dark Chocolate Orange Oatmeal Cookies

Dark Chocolate Orange Oatmeal Cookies that are gluten free, made out of real , wholesome ingredients and are refined sugar free. 

Hey bugs..! How’s it going? I actually had a very eventful weekend…

On Friday I went to the movies and saw this life changing movie called Lion..? BTW. Have any of you seen it? I told my aunt that it was way stronger than I thought it would be and I kind of said..ummm. I realized I’m still very much bipolar which sound weird -on so many levels-but hear me out.

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Recipes, snacks

Paleo Sweet Potato Hummus

Paleo Sweet Potato Hummus made with tahini, roasted sweet potatoes, garlic is creamy and delicious, best part is it is easy to make.

GUYS.

There’s something I haven’t shared with you…

Right before I left Panama I thought I would do a small reset with food and see how everything is affecting me inside and out. What I basically did was cut out a bunch of things, we all know I don’t do dairy, unless it’s goat milk or certain types like milk kefir I can do cause of the probiotics and a couple yogurts I can eat and I also don’t do gluten, I get bloated, and well yeah.

I recently discovered my digestion isn’t loving beans, corn and a few veggies here and there.

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breakfast, desserts, Recipes, snacks

Gluten Free Blueberry Lemon Muffins

Gluten Free Blueberry Lemon Muffins are made out of real ingredients like oats, almonds, fresh blueberries and lemon zest. These are moist, naturally sweetened and delicious. 

When I was abut 10 momma bear started dating again, and when I say dating it was one guy and I really didn’t want to like him. I was still hoping momma bear would end up with my dad. Turns out we grow up and realized sometimes fantasies are just that something unrealistic we want to happen. She started seeing this guy, lets call him Bo. I’ve actually talked about him before, you see, I still talk to Bo and love him very much even though momma bear and him are no longer together. He was the dad I never knew I had and was there for me and still is unconditionally.

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Lifestyle

What I’m Loving Lately-March 14th

What I’m Loving Lately Is a New Segment On Follow Our Passion where I can discuss freely what I am loving at the moment. 

BUGS!. I am so excited to write this post cause not only am I LOVING everything at the moment..kiddding. Hahaha. BUT I have some exciting news to share with you, so Follow Our Passion turns ONE on April 4th and the little secret project I’ve been working on for sometime now is gonna be launching that same day. Actually the launching April 4th sorta kinda happened last week, cause I totally dropped that bomb on my web designer and I think he totally wants to yell at me. I think. Or maybe not. Anyways. You’re probably wondering what this project is and drum roll please

….

……

Follow Our Passion is heading towards something a little bigger WHY?! Well.. I’m turning my blog into an online mag platform type of thing and the reason behind it is.

Sorry for this LONG post but umm. So you understand why.

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main dish, Recipes, side dish, snacks

Lemon Garlic Broccolini Yogurt Plate

Lemon Garlic Broccolini Yogurt Plate is incredibly easy to make and has less than 10 ingredients. 

I fell in love with cooking at a very young age, as a kid it was a game for me to stir sauces and help my momma out in the kitchen.

Even though my love affair with cooking began at a young age my relationship with food wasn’t necessarily the healthiest. When I worked in Cafe Sushi during my time in Le Cordon Bleu I learned the true art of real ingredients. I think that’s part of my slight obsession with Japanese food, they let the ingredients speak for themselves.

As my relationship with food balanced out and found a nurturing path, my view for food and cooking altogether sort of shifted. I started to finally understand what the mastermind behind it all tried to teach me so many years before.

Recipes don’t have to be complicated to be tasty and they don’t require a bunch of different ingredients. The simple things in life really are the best.

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Recipes, salad

Brussel Sprout Carrot Slaw with Creamy Miso Apple Dressing

Brussel Sprout Carrot Slaw with Creamy Miso Apple Dressing is made out of simple, whole ingredients and incredibly delicious, best part is it is vegan, vegetarian and paleo. 

Bugs. I’ve been holding back on you, I made this creamy, miso apple cider dressing a few weeks ago and have been addicted to it ever since. I made this dressing for a cold soba noodle salad I’ve been taking to work for a couple weeks now, cold soba noodles, tons of veggies and creamy  miso, apple cider dressing. OH YEAH. So good. I sorta make a bunch of the dressing and keep it in a mason jar and dress as I go. Then I ran out of soba noodles, which got this foodie girl thinking, this is creamy enough to be a slaw dressing right? YES.

So this happened.

Brussel spout leaves are picked out of the tight little buds until I have enough for the salad, truth be told this goes by super fast when I’m dancing it out to Drake in the background and there’s a little vino in me. Haha.

Then I add tons of shredded carrots, sliced bell peppers, crunchy toasted almonds.

And my new best friend.

Miso Apple Cider Dressing.

Real deal apple cider

miso paste

dijon mustard

raw honey

sriracha

tamari

and cashew butter

Why cashew butter? I don’t know everyone uses almond butter and I wanted something different plus the apple cider stands out a little more.

This slaw is too good for words.

I have a bunch prepared and what I do is keep the slaw and the dressing separate and then dress it before leaving to work in the morning, since it’s so dry here in abq my salad is perfect by the time lunch rolls around around 1 or 2. YAYYYY. I’m a happy girl.

Oh. I like to add cilantro leaves and scallions to this salad. It gives it a little oomph. Oomph is a funny word. Am I right?? YES. I am.

Side note: has anyone seen Santa Clarita Diet on Netflix? Currently obsessed.

I’m gonna go watch some and eat a bowl of this with chop sticks cause its cool.

Alright babes there you have it an awesome salad made out of brussels sprouts, grated carrot, local apple cider and miso.

Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture of Instagram with the hashtag: #followourpassionstyle I love seeing all your incredible creations.

Recipes, soup

Creamy Paleo Roasted Carrot Soup

Creamy Paleo Roasted Carrot Soup is comforting, full of flavor and super easy to make, best part is less than 10 ingredients involved. 

Hey bugs. I have a problem.

So the other day I went to Cosco and bought a huge bag of organic carrots, thinking I’ll use these up in no time. Turns out I am still tying to navigate the whole, cooking for one person, how much to buy of things. While the big box of organic spinach I buy there 4goes by quickly, cause will greens smoothies and salads but everything else I’m still trying to figure out. Turns out the big bag of I don’t know maybe 50-70 carrots doesn’t get used as fast as I thought. That was until I decided to turn them into soup. Not the entire bag. Just like half, okay maybe not half but you know what I mean.

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beauty, life, Lifestyle

My Daily Oral Health Routine

The first post to The All Natural Segment: My Daily Oral Health Routine, a wholesome, healthy, all natural way to care for your teeth and gums. 

I’ve always been into oral health care, when I was little I loved going to the dentist. True story. Momma bear didnt have to bribe me, unlike most kids the dentist was fun for me. I loved getting my teeth professionally cleaned and told I had no cavities. As if no cavities meant all was right with the world.

As I grew up I realized that there was more to healthy teeth and gums then just no cavities.

When I changed my eating habits and actually started to care for myself properly, in the sense that I started to make amends with food and my relationship with it, more things fell into place. I learned about gut health, how sometimes headaches can be a lack of something in our bodies and that there is more to oral care than just brushing and flossing.

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life, Lifestyle

Team Chocolate: HNINA Chocolates

The Year Long Chocolate Adventure Continues Today with Raw Gourmet Truffles From HNINA Chocolates. 

Happy Friday folks!

I’m thinking I wanna turn team chocolate into the new official sport team of the year. I’m a chocolate lover, I think everyone knows that by now. Chocolate is the way to my heart. If you bring me chocolate I’m pretty sure you make it into my cool people list. I don’t take my cool people list lightly. I’m talking real deal chocolate, the good for you, amazing kind that companies like HNINA gourmet raw chocolate is bringing into this world. They’re taking the raw chocolate game to a new level by making delicious, mouthwatering French like truffles. I’ve discovered these babes a while back and haven’t looked back since.

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beverage, Recipes

Rice Drink with Ginger and Pineapple

Rice Drink with Ginger and Pineapple is dairy free, naturally sweetened and totally refreshing.

Hey bugs. how’s it going? So you wanna hear something not crazy funny, but still a little funny so last week it snowed here in abq. which totally made my day BTW. I went out and I fell. I was walking down the stairs of my three story building and completely ate sh*t. I have this huge as$ bruise on my leg it almost looks like this weird lighting bolt type of bruise. Regardless I still LOVE snow, even though it was a total traitor and made me fall.

Now on to food related topics.

I’m always looking for new ways to improve my digestion. A combination of my disordered eating past and all the medications I took for so long my gut and digestive system really suffered. Not only that but my mood, stress or sometimes anxiety can really disrupt it. I didn’t really understand how much of a role it played in my every day life until I started seeing Kate.  It’s amazing how much she’s taught me and how much I have learned throughout this journey about my body, mind, how foods affect it and more.

When I first started seeing Kate, I ate pretty healthy but my unhealthy relationship with food still haunted me. I learned with her how to change it and now I’m in a more healthy mindset with food. I still work on this every single day, sometimes it isn’t easy but it is worth it. I thought I would dedicate March to gut friendly foods and recipes.

Each week I will introduce a new ingredient/product or recipe that can help you with your digestion and/or gut.

My mom when I would get sick (stomach issues) she would make a huge pitcher of homemade rice milk, then when she found out that pineapple has can improve your digestion she started to add pineapple and ginger to it. In Colombia there’s a drink called arroz con pina. So I had tried a slight version of this pineapple ginger drink.

What I love most about it is, that it taste amazing as is or you can use it as a base for smoothies. It’s a refreshing drink for the summer months but I sip on it throughout the year.

Did you guys know that pineapple and ginger are both super good for you digestion?

Well they are.

Rice Drink with Ginger and Pineapple
5.0 from 1 reviews
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Serves: 6
Rice Drink with Ginger and Pineapple is my version of a typical Colombian rice drink, I change it up with ginger. This drink is perfect hot or cold best part is, it's gluten free, vegan and dairy free.
Ingredients
  • 1 cup of brown rice
  • 6 cups of water
  • 1 cinnamon stick
  • 2 inches of fresh ginger, cleaned and peeled
  • the inside of the pineapple
  • The peel of a ripe pineapple, see note
Instructions
  1. Place rice with 4 cups of water, cinnamon stick, ginger and the pineapple peel in a large pot on medium low heat. Cook for about 1 hour until the rice is tender.
  2. Discard the cinnamon stick, let the mixture cool slightly, about 15 minutes.
  3. Pour rice in batches into the blender and blend until smooth. Add the 2 additional cups of water and pass through a fine sieve strainer. Then add the pineapple, blend again until smooth.
  4. Serve over ice or chilled, keeps in fridge for 3 days.

Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag: #FOPfood I love seeing all your incredible creations. Happy eating.

 

breakfast, Recipes

Gluten Free Blender Blueberry Pancakes

Easy Gluten Free Blender Blueberry Pancakes are going to be your new favorite pancake recipe, all ingredients are thrown into the blender but the blueberries, before you know it breakfast is on the table. 

There is nothing better than a lazy Sunday morning, breakfast in bed, snuggles with my baby boy aka Mr.Puss, sips of coffee and nothing more. Even though I like to eat breakfast and take my time it doesn’t mean I wanna spend two hours making it. I like quick recipes, which is probably why I love pie but hate making it, the dough, rolling it out and so on. I also really like pancakes but dislike having to use four different bowls and wash a bunch of dishes just for breakfast. Especially cause it’s only me eating. I mean Mr.Puss is with me but he doesn’t eat human food.

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beverage, Recipes

Pineapple Ginger Mint Smoothie

Sweet, tropical, pineapple is paired with spicy ginger and refreshing mint in this vegan and paleo Pineapple Ginger Mint Smoothie, one sip will take you to another world. 

Hey bugs. As much as I am feeling the cold weather and trust me I am, I love dressing up in layers and warming up with warm drinks like hot cocoa, recipe coming soon and hot apple cider. As much as I’m loving these warm drinks, I cannot give up my green smoothies in the mornings. Currently I’m really digging this smoothie. I sometimes depending on the morning will add a scoop or two of my favorite protein powder.

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main dish, Recipes, soup

5 Ingredient Paleo Asparagus Soup

Creamy Paleo Asparagus Soup made out of just 5 ingredients. 

Hey bugs. Can you believe I’m heading into my second week in abq. I know. Time goes by so so fast. I feel like just yesterday I was saying bye to Panama. This weekend I really wanna go hiking. I’ll let you know if that happens. I’m gonna do some research. It’s one of those things I’ve always wanted to do. My aunt is here this week so maybe I can convince her to go with me.

Oh and wanna know what recipe I’ve been totally obsessing over? This soup right here. Mainly cause it’s creamy, delicious, nut free, dairy free and so yum.

You can’t beat the color either. I’m a green girl. I love the color green so that might be it. Maybe some people are not as huge fans as I am. Since it’s been so cold lately I like to snuggle up with creamy soups.

The cool thing about this soup is I literally put everything into my steamer and let it go until my cauliflower is tender. Then I add everything to my blendtec and blend until smooth. Season with salt + pepper, nutritional yeast one more whirl and that is it. I then pour it into a bowl and drizzle a little extra virgin olive oil on top.

It’s just the perfect soup. It’s comforting and since it’s still soup season well I am totally for it. I actually use frozen asparagus since they aren’t in season at the moment and I add them right before the cauliflower is done. The recipe below is written using fresh asparagus but you can totally do what I do.

Alright guys. I’m gonna go unpack some stuff, I just got a cool package. If you’re curious and I know you are then you can check my snapchat to see what’s up. The name is abroom8

Hope you guys all have a great week!

5 Ingredient Paleo Asparagus Soup
5.0 from 1 reviews
Print
Serves: 4
Creamy Paleo Asparagus Soup made out of just 5 ingredients.
Ingredients
  • 1 medium size onion, peeled and chopped
  • 1 lb of asparagus, see note
  • 3 garlic cloves, peeled
  • 1 medium size head of cauliflower, see note
  • 4 tablespoons of nutritional yeast
  • salt + pepper to taste
  • olive oil to serve
Instructions
  1. In a large pot with a steamer add the prepared asparagus, trimmed cauliflower, garlic cloves and onion. Cook for about 15-18 minutes until the cauliflower is tender. Reserve some of the cooking liquid.
  2. Add your ingredients into your blender to puree until smooth, adding about 2 cups of the cooking liquid.
  3. Add the nutritional yeast, plus the salt and pepper to taste.
  4. Serve immediately and garnish with a drizzle of olive oil.
  5. You can keep leftover soup in an airtight container in the fridge for 5 days.

notes:

remember to chop the bottoms off the asparagus stalks and discard them since they are a bit tougher.

the cauliflower cut into florets.

 

breakfast, desserts, Recipes, snacks

Horchata Style Breakfast Arborio Rice Pudding

Horchata Style Breakfast Arborio Rice Pudding is a quick and easy breakfast made with Village Harvest Arborio Rice!

Hey buggies. This past week has been crazy, so my first day at my day job was last Thursday and I woke up late, actually my alarm didn’t go off and I realized that at 7:26. I had set my alarm for 6:00 pm. Yeah.

My Lyft was scheduled for 7:30 and I had to be at work at 8:00.  Thankfully,  I made it to work on time, sure without any coffee or breakfast in me. If you know me, then you know, me without coffee, not a pretty sight. Of course three huge cups of coffee later I was good. My first day was awesome and all I could think of on my way home was, I need to plan ahead better, first with my alarm and second with breakfast.

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life, Lifestyle

Chocolate, Friends and Valentine’s Day

My life is made so much sweeter thanks to good friends and great chocolate. When I was younger I thought that the more friends you had the better, with time I’ve realized, that’s not necessarily true. I can count with one hand my true friends, the friends I can call in the middle of the night for laughs, the friends that called me the day I left Panama and the friends that I don’t necessarily have to talk to every day to know they’re there.

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life, Lifestyle

Chocolate, Valentine’s Day and Self Love

I’m not big on Valentine’s Day and that might seem a little odd coming from a girl, truth be told, I would prefer that kind of affection on a more regular basis. I prefer to spend Valentine’s Day at home, cuddled on a couch, with take out and a lot of chocolate. To any future dates of mine: keep in mind dude, I prefer that you buy me flowers once a week, take me out to dinner on Friday nights and buy me chocolate every Monday. Not wait until February 14th to do so.

So I thought that I would focus on self care with tons of chocolate on the side today.

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life, Lifestyle, passion tips

A Chocolate Filled Valentine’s Week

Happy Monday babes!

Okay. Who saw THE game yesterday? My boys totally pulled it through, they had me on edge the entire game. I was freaking out and have to admit that the falcons played pretty good. Still we won and I am a happy, happy girl. Crazy good game, first game ever to go on to overtime.

I know Valentine’s Day is right around the corner and the world is either in team YAY or team NAY. I am team chocolate. WHY? Well dude come on, seriously?

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main dish, Recipes

Gluten Free Potato Tuna Patties

These Gluten free Potato Tuna Patties with Pineapple Salsa are soft on the inside and crispy on the outside. 

I spent my second night in my new apartment yesterday and truth be told, I’m really happy that I’ve had all these recipes planned out so that between setting everything up, unpacking suitcases and getting Mr.Puss settled in, I didn’t have to also think too much about what to make. Before I get into the recipe, Mr.Puss at the moment is scared of going to the bathroom by himself so he wakes me up in the middle of the night, so that I stand next to him while he’s in his litter box. I know. I know. I spoil my cat way too much, but I feel bad he’s had a lot going on and he doesn’t do good with change. I get it.

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main dish, Recipes, side dish, snacks

Gluten Free Healthy Loaded Potato Skins

Gluten Free Healthy Loaded Potato Skins using real, fresh ingredients. 

Buggies!!…Guess where I am???

Okay so technically I’m not in my new apartment yet. You see I have to go get my finger print taken for my day time job and then go get my keys. Even though I should be dead tired I’m so wired. I haven’t even had coffee yet. Okay maybe I have. No judgement. While it’s 6 in ABQ. It’s 8 in PTY. Which means I’m technically, I don’t know, in a advance time kind of place. I know the sleepiness will finally hit around 8 or 9. My body is totally gonna hate me.

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life, Lifestyle, travel

Panama Thank you For All The Good Times

Panama has been my home off and one for over 12 years.

I went to high school here.

I fell in love.

Learned to drink tequila.

Made long lasting friendships to fill my coloring book called life with essential memories.

Started my blog.

Tanned for unlimited hours until my skin was no longer mine.

Learned what juega vivo truly means.

Grew into the Andrea I am today.

Today I share with you some of the pages from my coloring book and say see you next time.

because everyone wants a proposal like this. 

behind every door is life waiting to happen. people dancing and laughing. 

ice cream scoop collection. with a side of mango passion fruit sorbet. 

giving me a tour of my home for the last 12+ years.

crashing dinner parties is what life is all about. 

photo credit: Jenny A.  -who doesn’t like a side show while enjoying a burrito.

with humidity like this who needs water. 

my name is love. hold my hand.

look beneath the obvious. and into the soul.

thank you for the good times. 

main dish, Recipes

Paleo Chicken Apple Salad

Paleo Chicken Apple Salad made out of organic apples and free range, pastured chicken. 

I made this chicken salad a few weeks ago when my brother was in town. He was all like I don’t like mayo and I was like dude you gotta try avocado mayo, that is where it’s at. He ended up falling in love with the salad and I ended up making it a few more times before he went back to school.

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main dish, Recipes, side dish, snacks

Mushroom and Broccoli Loaded Potato Skins

Mushroom and Broccoli Loaded Potato Skins made with real ingredients, dairy free and gluten free. 

OHMAN OHMAN. Am I excited to share this recipe with you. Okay. Seriously this recipe is FIREEEEEE. Like how the Pats are gonna play at the Super Bowl next Sunday. Oh. Yeahhhh. These loaded potato skins are way too good for words. I can’t believe they are healthy. Oh and dairy free and gluten free. Say WHAT?..I know. I’m pretty boss.

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beverage, Recipes

Cold Brew Hibiscus Ginger Iced Tea

Cold Brew Hibiscus Ginger Iced Tea recipe is made out of real ingredients plus it’s refined sugar free. 

Hey buggies. I have a serious question to ask you all. WHAT TEAM!?…. I’m pretty sure you all what team I stand behind 100%…. If you don’t then here’s a little clue.

My heart belongs to Cambridge, Ma. I’m a huge New England girl by heart. Which means I’m a TOTAL PATS FAN. And HELL yeah I knew my babies were gonna make it, again.

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Recipes, salad

Roasted Beet Avocado Arugula Salad

Super quick Roasted Beet Avocado Arugula Salad made with simple, whole and healthy ingredients. 

I’m backkkkkkk.

I know. I know.

Been MIA for like a few days. Sorry. I have a cold. Truth be told I’ve been sitting on this recipe for about a week or so now. As much as I’ve been excited to share this simple and delicious beet salad with you, I couldn’t. I mean.

This cold completely knocked me outttttt. Bugs. I’m literally sleeping all day. My mind is super slow and I don’t think I make much sense.

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breakfast, desserts, Recipes, snacks

Creamy Almond Butter Chia Pudding with Berry Topping

Alright bugs. This is totally happening today we are in a almond butter chia pudding bubble and I don’t think I ever want to leave. I mean ever. This stuff is legit. Like I wanna steal all the spoons so no one else can have any good. I think chia pudding should be in its own food group. Don’t you?

So. How’s it going? Everything good? I hope everything is greaaattt. I am currently on a weird time space of in betweens. You see yesterday was my last day in my day job. YAY!. But a little sad. I’m a little sad because I’m gonna miss some people more than I would like to admit. Also I don’t leave for another two weeks. I planned this out this way so I could have a little breather just before the move. I thought I could work straight until like the last day but it turns out that I had way, way too much on my plate and I actually asked my boss if I could peace out a couple weeks before.

I’m so happy she said yes and I was able to do this. What is this you ask? Well. This is how I want this week to play out, I’ll let you know if it actually happens. Let’s hope for the best.

I wanna work out every morning, I’ve been a little out of the running scene and would LOVE LOVE LOVE to pick it up again before the move and add that to my regular workout routine. Which hasn’t been happening. No excuses other than, I so tired. BEYOND. Tired.

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desserts, Recipes

Paleo Chocolate Orange Pudding

Last week was one of those weeks where I felt like everything was off. I mean, my mood was all over the place, I wanted to cry, scream and basically tell everyone to EFF off. I was frustrated, my creativity was on the floor and my attitude was just horrible.  I think a combination of my period and the move getting closer plus the stress of packing. Or maybe it was caffeine withdrawals.  It had been a whole week. That’s a lot of days without coffee. Everything seemed to be accumulating. And all I wanted to eat was chocolate. Seriously. I just wanted chocolate. Oh and for people to leave me alone. It was for their own good, I turn into a mega biatcch.  So do you really wanna be in the same room with me? I wouldn’t. Truth be told. It gets so bad, I can’t stand myself. I will be nice to you if you bring me chocolate.

A LOT of chocolate.

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main dish, Recipes, side dish

Vegetarian Green Chile Tamales

Hey bugs.

I have something hilarious to share with you all. Just promise not laugh. The how to of this particular recipe.

I don’t usually create a recipe just for the blog, it’s more of I like to keep it real with what I actually eat.  As selfish as it sounds. Wait, okay maybe not entirely. I do make recipes or think of recipes for food holidays. These tamales don’t fall into either of these categories.  This was actually a dish I hand in Santa Fe and I really liked it. A LOT.

So I decided to tackle the journey of tamales.

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breakfast, Recipes

Paleo Sweet Banana Omelette 

Quick question…do you ever lay in bed and think about what you’re going to have for breakfast the next morning? Or is that just something that happens in Andrea land? I thought I would ask, because I think, I think about breakfast way too much.

Actually maybe food in general but I think breakfast is always on my mind because I love it so much and I’m so indecisive. Seriously. I am. I think I might say one thing and then by the time I open the fridge my mind wants something else. The biggest struggle is, savory or sweet.

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Recipes, salad

Endive Avocado Salad

A light and refreshing salad made up of bitter crispy endive, buttery avocado and sweet peas, this salad is filled with healthy fats, naturally vegan and gluten free. Plus it’s paleo.

I don’t know if you know this, I like making salads regardless of the time of the year we are in. Mostly it has to do with the fact that I feel like I am in control of the seasons. As weird and strange as that might sounds, who wouldn’t want to pretend it is spring when it’s really  fall or that it’s fall when it’s really  summer time. Sounds interesting huh? Yeah. It is. Or we can go with yes my thinking is bizarre.

Salads to me aren’t supposed to be boring or complicated. They can be as simple as this salad and still very lively. The combination of flavors and textures is what I am all about.

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breakfast, Recipes, snacks

Turmeric Rosemary Granola 

Hey bugs. How’s it going? How’s life treating you?

Life is pretty good at the moment.

Before I tell you about this awesome granola recipe I have for you, I’m gonna share what’s going on right now with moi.

As you know I’m moving, in less than a month to be exact. BEYOND EXCITED.

The only thing is even though I’m crazy excited, the whole packing the last few years into suitcases isn’t the most exciting part of the move. I mean, I normally don’t dislike packing but I’m a very sentimental person, or at least I’ve become and the whole packing your life thing, is probably gonna cause a lot of tears.

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Recipes, salad

Meal Prep Nicoise Salad

I am in love with the whole meal prep concept.

Seriously.

The entire concept that you can meal prep really is the best thing ever. It makes work days easier and especially when you have a troublesome relationship with food.

I’m not gonna lie sometimes I get caught up with work and I forget to eat..Okay so it’s more like I say I’ll finish this and then eat. That basically happens all morning, afternoon long and before I know it, I look and it’s dinner time.

It has more to do with having to actually think of something to eat, make the food and then whatever I was working on turns into I’ll finish later which I don’t want to do.

My mind is all over the place always. My attention span isn’t very good and I get distracted really really quickly. Just ask any of my friends.

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main dish, Recipes

Mashed Potato Plate with Gravy and Green Beans

When I was maybe 10 or 11 my mom had this boyfriend, they stayed together until I was about 16. Let’s call him Bo.

In case you’re wondering his name is not Bo. I just thought it would be a funny nickname to give him.

Bo who I still talk to and is probably gonna read this and laugh because I named him Bo on the blog was a huge fan of Boston Market. I discovered cornbread, mashed potato, gravy, and a few other not so classic and traditional dishes to me before but soon became totally comfort food.

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Recipes, side dish

Garlic Lemon Cauliflower Potato Mash

I have this slight obsession with lemons.

It’s probably ones of those things that is always in my fridge, it’s a must. I add a squeeze of lemon juice to basically everything and lemon zest just makes sense.

When I first discovered a zester I was probably like 11 or so. I thought it was the most fascinating gadget ever. Something about the way you could take the rind of the orange or lemon or whatever citrus was just exciting for me. I know. I’m a weird kid. What can I say? Not much.

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Recipes, side dish, snacks

Sweet Potato Fries with Honey Tahini Dip

Attention everyone.. These sweet potato fries are life changing. Get ready to sit back and be amazed. They are the perfect combination of savory and sweet, crunchy, salty and just the perfect bite.

I am seriously obsessed with baked sweet potato fries, truth be told I probably have them at least twice a week in some way or another. I like them as is served on the side with this dipping sauce or piled to the top with different toppings.

You can totally cover them up with hummus and maybe some greek salad.

Or how about some cashew cheese sauce, some sliced avocado because it’s awesome and a little pico.

Or we can just slather them with some chili and then top it with some diced white onion.

I’m getting hungry. I haven’t had lunch. My mouth is starting to water and I am starting to crave some fries.

Today I am here to tell you about these awesome flavor packed oven sweet potato fries with the most amazing dip ever.

I sprinkle the potatoes with a mixture of cinnamon, turmeric, black pepper, dried rosemary and salt, then throw them in the oven to bake until they are crispy and golden brown. Sure some people think these are more burnt but I like them that way.

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life, Lifestyle, passion tips

Follow Our Passions Holiday Gift Guide

Babes. The holiday season is finally here and with that my move is also getting quite close.

Do you guys have your Christmas gifts ready to go? Sadly because of the move I don’t. I do have an awesome list though. The best part is everything can be bought online! YAY!. I wasn’t sure what to call this-Andrea’s favorite things? Christmas gift ideas? Holiday essentials? I don’t know. I mean I know not everything here is an essential but it has earned a nice space in my suitcase for the move so it should be considered an essential. Right?

Basically these are all items that I own and love. The blendtec blender was a gift I gave myself this holiday season! I will see it when I get to ABQ. Since it is currently with my aunt in her house waiting to be shipped to my new apt once I move.

While I would love to buy these for all my friends and loved ones, sadly Andrea Broom is not Oprah.

Kitchen Aid Artisan Design Series 5-Quartz Stand Mixer with Glass Bowl I love my kitchen aid stand mixer. LOVE LOVE LOVE it. My aunt gave my mine a couple years ago for my birthday and I totally feel like a chef when I use it. I don’t like having a lot of things out on my kitchen counter but this beautiful stand mixer with a glass bowl sits there reminding me that I should make some cookies.

Bamboo Charcoal Cleansing Bar Soap I discovered HERBIVORE through the balanced blonde’s Instagram feed and have been hooked on this soap for the last couple months.

Nutrition Stripped Cook Book  I discovered McKel’s blog a couple years back and admire her so much. LOVE LOVE LOVE her blog and this cookbook is filled with incredible recipes that continue to keep up the same voice she’s uses on the blog. I loved her pizza. SO GOOD.

Truly Madly Deeply Deep-V Tee I literally have this shirt in all the colors and wear them up and down with everything. They look great with leggings and a jean jacket or some shorts. I can rock them with a skirt or shorts and a flannel. Obsessed.

Converse Chuck Taylor All Star Low Top Sneaker  Some shoes are just classic. I’m a converse girl hands down. Have at least 5 different pairs. They are comfortable and can be worn with skirts for a casual look or with jeans or leggings. My newest additions has to be the metallic ones.

JBL Charge 3 Bluetooth Speaker  I love that it is wireless, waterproof and super easy to use. I can answer phone calls when I’m cooking and listening to music. Don’t worry about splashing wine or other liquids while I’m in the kitchen and it’s safe to take it to the beach here in Panama.

Smart Bedding Complete Linen Bedding Set  I love how comfy the material is and hands down the fact that it looks nice even if my bed isn’t perfectly made is an added plus. I have the light purple color personally. Babes this linen bedding set is awesome!

Classic 575 blendtec blender while I just ordered mine and havent actually used the it yet I have used this blender plenty of times. I know the whole debate vitamix vs. blendtec. I am personally a blendtec foodie. Have used both.

Glass Mason Jar you can buy these now everywhere from target to amazon. I love mason jars and my soon to be pantry will hold everything from quinoa, brown rice, cashews, almonds and more. They make a great vessel for hummus, overnight oats and more. I love them to put flowers in and have around my house currently and I also hold my pens in there. I drink my green smoothies out if them too!

Babes have a wonderful holiday season! Can’t wait until Monday to share some more awesome recipes with you!

desserts, Recipes, snacks

Chocolate Pumpkin Tahini Cups

These Chocolate Pumpkin Tahini Cups are literally the best thing on earth. I might even say they are better than, well just about anything. I know. I just made a bold statement.

I feel like Joey from Friends. Do you guys remember the episode when they asked him which he preferred girls or food and he was like I want both.

Can’t I just squish together these unbelievable chocolate pumpkin tahini cups and the best sex ever? Maybe you can, maybe you can’t. Who knows.

Let’s talk about these chocolate cups.

They are my version of the ultimate candy for the holidays.

They are seriously everything you could ever want from life and more.

chocolate-pumpkin-tahini-cups

I decided on tahini instead of almond butter or peanut butter because when mixed with vanilla, honey and some cinnamon tahini taste like halva-for those of you who don’t know what this heaven like food substance is, it’s basically middle eastern sweet made from sesame seeds. It is super dense, sweet and beyond delicious. I first tried halva when I was in high school, a friend of my aunt made it and I’ve been obsessed with it ever since. I like to make my own spreadable version all the time. It is AMAZING on toast, apples, by itself and with marshmallows. What? I thought you knew I had a huge sweet tooth.

The combination of the halva and the pumpkin filling I make is indescribable. I cannot get over the fact of how great they taste together.

The pumpkin filling is beyond easy to make, pureed pumpkin is mixed with maple syrup, orange zest, cashew butter and some spices. I like using cardamon and cinnamon as I think they pair wonderfully with the halva like tahini filling.

These are easy to make just between freezing each layer it can take a little time. If you have kids this would be a fun activity with them, I had some friends over and we had a blast making these while blasting christmas music.

Chocolate Pumpkin Tahini Cups
5.0 from 1 reviews
Print
Dreamy Chocolate Pumpkin Tahini Cups are made out of real ingredients, natural refined sugar free, gluten free and paleo.
Ingredients
  • ½ cup of coconut oil, melted
  • ½ cup of cocoa powder
  • 4 tablespoons of cashew butter, separated
  • ¼ cup + 4 tablespoons of maple syrup or to desired sweetness
  • 3 tablespoons of vanilla, separated
  • 2 teaspoons of salt, separated
  • ¼ cup of pumpkin puree
  • ½ teaspoon of cinnamon and cardamon
  • 2 tablespoons of orange zest
  • ¼ cup of tahini
  • 4 tablespoons of honey
  • 1 teaspoon of cinnamon
Instructions
  1. In a small bowl combine the coconut oil, cocoa powder, cashew butter, ¼ cup + 2 tablespoons of maple syrup,1 tablespoon of vanilla and 1 teaspoon of salt. Mix everything until well combined. Set aside.
  2. In another small bowl combine pumpkin puree, cinnamon and cardamon, orange zest and 2 tablespoons of maple syrup. Set aside.
  3. In the another small bowl combine the tahini, honey, remainder of the vanilla + salt and cinnamon. Stir until well combined.
  4. In a silicon muffin cup add about 1 -2 tablespoons of the chocolate mixture. Place in the freezer to harden for about 15 minutes. Then add the tahini, about ½ tablespoon- 1 tablespoon and return to freezer for another 10 minutes. Add about 1 tablespoon -1½ of the pumpkin mixture and return to freezer. Finish off with 2 tablespoons of chocolate mixture. Freeze for another 15-18 minutes.
  5. Pop out and enjoy. Store the cups in the freezer in an airtight container or ziplock bag.

Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture of Instagram with the hashtag: #FOPfood I love seeing all your incredible creations.

breakfast, desserts, Recipes, snacks

Vegan Pumpkin Pie Overnight Oats

Alright. I know. I’m cheating.

The holidays are coming and Thanksgiving is over which means everyone is in the peppermint, chocolate, christmas cookie bubble and so over pumpkin pie. What can I say? I like pumpkin pie but don’t necessarily feel like baking a pie all the time. I like things that I can meal prep and just throw together.

Overnight oats defiantly fall into that category. I can put all the ingredients in a glass container with a lid normally I use a large 1/2 gallon mason jar, and I’m set. It keeps for a few days and my oats are always waiting for me.

pumpkin-pie-overnight-oats

Making my morning routines quicker and cold nights a lot more comforting. Sometimes I like to warm up some nut milk and drizzle it on top right before I eat my bowl of oats. Pure goodness.

These pumpkin pie oats are super good. I make a kind of pumpkin pie filling with roasted pumpkin puree, some spices, a little vanilla, orange zest, orange juice, banana and maple syrup for a little extra sweetness.

The best part is you can keep all of these components separate to make this breakfast, snack or even dessert in a breeze.

How much do you love me right now? I know. You love me, don’t you?

I use pecan milk for these oats, I like the extra nuttiness it gives the overnight oats, you can use whatever nut milk you want. Cashew milk makes them incredibly creamy, so does coconut milk.

Vegan Pumpkin Pie Overnight Oats
Print
Serves: about 4
These Pumpkin Pie Overnight Oats are the easiest breakfast recipes you will ever make. Using real ingredients, these overnight oats are filling, nutritious and delicious.
Ingredients
  • 2 cups of gluten free rolled oats, see note
  • 4 cups of pecan milk or milk of choice, see note
  • 1 tablespoon of pumpkin pie spice
  • 1 teaspoon of salt
  • 3 bananas, separate
  • 2 cups of pumpkin puree, see note
  • 4 tablespoons of maple syrup
  • 2 tablespoons of orange zest
  • ¼ cup of orange juice
  • 2 tablespoon of vanilla extract, separate
  • 1 cup of chopped candied walnuts (optional, but totally delicious)
Instructions
  1. Mix the oats, pecan milk, 1 tablespoon of vanilla extract, salt and sliced banana in a large jar or glass container.
  2. Place in fridge overnight.
  3. In a food processor add the following ingredients, pumpkin puree, the other 2 banana, maple syrup, orange juice, orange zest, and 1 tablespoon of vanilla extract. Process until smooth.
  4. Place in a glass container with a lid and refrigerate until ready to use.
  5. The next morning remove both the oats and pumpkin mixture from the fridge. In bowl of choice add ½ cup or 1 cup of oat mixture, ¼ cup of the pumpkin mixture and stir. Dollop a little more of the pumpkin mixture on top and sprinkle the walnuts if using. Enjoy.

notes

to keep this gluten free I use these gluten free oats, if you are not gluten sensitive feel free to use whatever oats you like.

you can make your own pumpkin puree by roasting a small pumpkin in the oven at 450 degrees for about 30-45 minutes until the pumpkin is tender. remember to cut the pumpkin in half, I don’t take the seeds out until after the pumpkin is cooked. makes everything easier. puree the pumpkin in a food processor when cooled or you can use store bought pumpkin puree if you like.

I use this pecan milk in my recipe but like I said feel free to use whatever nut milk you prefer.

the candied walnut recipe is coming soon. stay tuned.

The  brands mentioned did not sponsor any part of this post but I love and support them! Thank you for making Follow Our Passion possible. Happy eating! 

 

beverage, breakfast, desserts, Recipes, snacks

Turmeric Milkshake

I know there’s this craze for golden milk or turmeric milk and honestly I don’t blame anyone. It’s beyond tasty and incredibly good for us.

Honestly though as much as I enjoy sipping on golden milk, right now it’s way too hot in Panama.

This is where the milkshake version of golden milk comes in. Bugs. This milkshake is too good.

It’s creamy, thick, cold and just hit me against the face delicious. The first time I was playing around with the recipe I didn’t want to share it with anyone. Then I made it again the following night with a few tweaks and fell head over heals for it.

I’ve been enjoying this golden beauty a few times a week post workout. Okay, fine I’ve also had it as a mid day treat and sometimes for breakfast.

I like adding dates to natural sweeten it. So beyond yum.

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breakfast, desserts, Recipes, snacks

4 Ingredient Oat Breakfast Cookies

I don’t necessarily like to bake. It drives me crazy.

Crazy like Brittany in, it drives me crazy, I just can sleep….

Why? Well.

Measuring. It just doesn’t fit into my Andrea bubble.

I don’t like it. I like to eyeball, I like to feel my way through the kitchen. That’s why I love cooking. I relax, there isn’t a plan and  my imagination just wonders.

While I don’t enjoy the actual concept of baking,  I do love desserts. LOVE with a capital L and let’s just finish the word with all capitals to prove my point.

I also happen to be a cookie monster, actually also a brownie monster too.

Thankfully I have mastered a couple brownie recipes that I can make in my sleep and a couple cookie recipes just for fun.

This particular cookie recipe was actually inspired a couple years back by Gina from Skinnytaste.

Who BTW was the first food blogger I ever followed, way, way back in the day.

4-ingreident-breakfast-cookies

I didn’t ever think of putting them on the blog until I realized there are probably people out there, who don’t wanna measure for an hour to make some yummy cookies. Which is where these babies come in handy.

My buggy friends. These taste like a combo of banana bread + oatmeal cookies + almond butter goodness and I don’t what else.

They are crazy good, warm with some tea or some almond milk or by themselves and sometimes I like to smear them, okay maybe more like half cookie half almond butter.

I got a little distracted thinking about cookies. I think I have a slight obsession with oats, almond butter and bananas. I go through these three ingredients so fast. I like mashed banana with almond butter and I love porridge with almond butter and bananas. Okay. Back to cookie land.

I wouldn’t recommend eating these cold. I have made extra and then popped them into the oven for a minute or two to warm up and they come out good. You might only want to do this once though. You want them moist and warm, you don’t want them to de all dried up.

I added dandies marshmallow to them one day. OH. I was one happy cookie monster.

Then I added dark chocolate to them. I couldn’t stop smiling.

I also did some with chopped up walnuts. YUM.

I think I’ll try other versions and get back to you with what else you can mix in. If you have any suggestions drop me a comment. Please && thanks. Until next time bugs.

Recipe was slightly adapted from Skinnytaste Healthy Cookies Recipe

4 Ingredient Oat Breakfast Cookies
Print
4 Ingredient flourless Oat Breakfast Cookies are going to be your new favorite cookie recipe, filled with banana, almond butter and pumpkin pie spice.
Ingredients
  • 1 cup of mashed banana
  • ½ cup of almond butter, see note
  • 1 to ¼ of gluten free oats, see note
  • ½ tablespoon of pumpkin pie spice
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with silicone pad or spray with nonstick spray.
  3. In a small bowl add all ingredients.
  4. Shape cookies to desired size I like to make them about 1 tablespoon and a half more or less.
  5. Bake for 8-10 minutes.

notes:

Depending on how moist your bananas are which sounds weird but true, sometimes I use 1 cup of oats sometimes I use a little more.

These are the gluten free oats I use, feel free to use regular oats if you are not sensitive to gluten.

I use this almond butter in my recipe, make sure it is creamy not the crunchy and that it isn’t the kind that doesn’t separates while it’s in the pantry.

The brands mentioned did not sponsor any part of this post but I love and support them! Thank you for making Follow Our Passion possible! Happy baking!

Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture of Instagram with the hashtag: #FOPfood I love seeing all your incredible creations.

Recipes, side dish, snacks

Green Chile Orange Cornbread Muffins

BUGS!. I am so excited to share this recipe with you.

So.

True story.

I made this recipe for Thanksgiving. I wasn’t actually thinking it would come out so good but it totally did and I have been obsessing over it for a few weeks now.

To the point that I made them these cornbread muffins two Sunday’s in a row and come Monday afternoon they no longer exist.

I know. I have a serious cornbread problem.

chile-orange-cornbread-muffins

They are just so freaking good and easy to make. They have that spicy sweet balance going on and I totally wanna say “YO, cornbread muffins, why you taste so good” …Okay. I might be joking.

I use canned green chiles, orange zest, a little New Mexican honey, a little nutritional yeast and tons of chives and then for good measures I use ghee instead of oil. OH and coconut milk is added. Yup. I totally out did myself. These muffins are like my cornbread muffins bring all the boys and girls to my house. Okay. Maybe I should stop trying to change songs into food songs. I’m not the best song maker.

The best thing is they are super duper easy to make because I use gluten free cornbread mix from my friends at Bob’s. You know who Bob is right? Bob…from Bob’s Red Mill.

I like to smother these with ghee, I also like to smother these with vegan butter and honey. I cannot say I haven’t made vegetarian chili and then accompanied the cornbread with it. Yup. I didn’t eat chili with cornbread, I ate cornbread with chili. What’s a cornbread loving girl to do? Make more cornbread.

Yeah.

Alright. Gonna go bake some more.

Bye buys.

Green Chile Orange Cornbread Muffins
Print
Spicy, sweet and tender gluten free cornbread muffins are simple to make and only use one bowl. These muffins are too good to just stop at one.
Ingredients
  • 1 20 oz bag of gluten free cornbread mix
  • 3 large eggs
  • 1 cup of chopped green chiles
  • ¾ cups of green onion, finely chopped
  • 2 tablespoons of honey
  • 2 tablespoons of orange zest
  • 2 tablespoons of nutritional yeast
  • ½ cup of melted ghee
  • 1½ cups of canned coconut milk
Instructions
  1. Preheat oven to 450 degrees.
  2. In a large bowl combine the eggs, coconut milk, melted ghee, honey, chopped green chilies, green onions and the nutritional yeast. Mix until everything is well combined.
  3. Add the cornbread mix and stir until combined. Do not over mix.
  4. Let the mixture sit for 5 minutes.
  5. Grease your muffin tin and scoop about ¼ cup depending on muffin size.
  6. Bake for 25 minutes.
  7. Serve warm

note:

this is the gluten free cornbread mix that I used

Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture of Instagram with the hashtag: #FOPfood I love seeing all your incredible creations.

 

main dish, Recipes, snacks

Paleo Open Face Tuna Sandwiches

Hey bugs! I’m so excited to share my first non vegetarian recipe with you guys. As I mentioned a few post back, I’ve been slowly incorporating animal protein back into my eating habits. So far everything has been going great. I have to admit I think I was actually denying my body some cravings, recently I’ve been craving tuna and chicken like crazy.

Any who.

These open faced tuna sandwiches are literally the best thing ever. Momma bear has been equally obsessed with them and the best part is they come together super quickly.

Paleo Open Face Tuna Sandwiches

I love to cut up the sweet potato slices and bake them while I work out. I tend to make extra of the slices so that I can make these sammies even quicker another night that week. The tuna salad I pile on top is made with my favorite mayo from Chosen Foods. I met them at Everything Food Conference and I have to say I LOVE all of their products but man oh man they mayo just taste so freaking. Avocado oil mayo is where it is at my buggy friends.

Mustard, bell pepper and some celery bring everything together to then scoop on top of the tomato slices going over the sweet potato.

These are awesome on game nights.

Not gonna lie they have turned into my Sunday Night Game Night food.

These are paleo and gluten free. Cause there’s no bread involved. SCORE.

tuna-sliders5

I use non-GMO canned tuna. That is very important to me and have noticed that you need to spray both sides of the sweet potatoes while baking them. I have the best results if I bake them on a cookie sheet lined with a cooling rack. I know a lot of people like to just bake them directly on the cookie sheet. To each their own,  I say.

BTW. Who totally binged watched Gilmore Girls? Am I the only one totally obsessed. Cuz. I am.

I couldn’t stop at just one. They were that good. I actually might have snuck a couple while shooting the recipe. No judgement. I think I get to eat while taking food pictures. Gotta go. Some stuffs in the oven and the timer is beeping.

 

Paleo Open Face Tuna Sandwiches
Print
Paleo Open Face Tuna Sandwiches are quick and easy to make. You can serve them as appetizers or as a main dish with a salad on the side.
Ingredients
  • 1-2 large sweet potatoes (16 slices)
  • 2 cans of tuna, drained, see note
  • ½ cup of finely diced bell pepper
  • Salt + pepper to taste
  • 3-4 tomatoes (16 slices)
  • ¼ cup of chopped green onion
  • 2 tablespoons of Dijon mustard
  • ¼ cup + 2 tablespoons of mayo, see note
  • 1 tablespoon of lemon juice
  • Avocado oil spray for baking sweet potatoes, see note
Instructions
  1. Preheat oven to 400 degrees and line a baking sheet with a cooling rack.
  2. Cut the sweet potatoes into ½ inch slices. Place on the cooling wrap on the baking sheet, spray with avocado oil, season with salt and pepper and bake for 12 minutes. Flip them and repeat with spray and salt+pepper. Bake for an additional 8-10 minutes.
  3. In a medium bowl combine the canned tuna, bell pepper, green onion, mustard, mayo and lemon juice. Season with salt + pepper.
  4. When the sweet potatoes are read remove from oven, top each with a tomato slice and then add about 1-2 tablespoons of tuna mixture on top.
  5. Return to oven under broiler for 2-3 minutes. Serve right away or at room

note:

this is the avocado oil mayo that I use in the recipe

this is the avocado oil spray that I use in the recipe

The brands mentioned did not sponsor any part of this post but I love and support them! Thank you for making Follow Our Passion possible. 

Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture of Instagram with the hashtag: #FOPfood I love seeing all your incredible creations.

Recipes, side dish

Coconut Green Jasmine Rice

I have a very embarrassing confession to share with you babes.

I suck at making rice.

There I said it.

There’s a reason behind this, I don’t like to measure.

I really dislike measuring which is why I don’t particularly enjoy baking. I love eating baked goods and I’m a dessert freak but measuring is not my thing, at all.

Rice and baking have that in common, you have to measure. I think. At least I do in order to make it possible for my rice to end up perfectly cooked. Regardless of the measuring thing I still rely on a rice cooker. I know. How pathetic. Sadly if I attempt rice on the stove I either burn it, make it too mushy or it comes out al dente which isn’t something we want with rice.

I have mastered using my rice cooker.

This rice is so good.

green-coconut-jasmine-rice

I’ve been eating it all week long.

I’ve been digging it with crispy fried eggs in ghee, with soft scrambled eggs and it taste amazing with soup, oh and served with sweet plantains also.

I am in rice heaven. SO yum.

The coconut milk lends it this aromatic flavor that works with the jasmine rice and then the mixture of green onion and cilantro is too cool for school.

 

Coconut Green Jasmine Rice
Print
Fragrant coconut jasmine rice fluffed and then mixed with a combination of green onion and cilantro. This dish makes the perfect side dish. Vegetarian and gluten free.
Ingredients
  • 1 ½ cups of uncooked jasmine rice
  • 1 15 oz can of coconut milk
  • 1 cup of water
  • 1 cup of green onions, trimmed
  • ¼ cup of cilantro,
  • 2 tablespoons of olive oil
  • 2 teaspoon of salt
Instructions
  1. n a medium pot add the coconut milk, water, rice and salt. Stir to combine the ingredients.
  2. Place a lid and bring up to a boil, reduce heat to low and allow to simmer for about 25-30 minutes. Turn off heat and allow the rice to rest without removing lid for an additional 20 minutes.
  3. In a food processor add the green onions, cilantro and olive, pulse until the green onion and the cilantro are minced.
  4. When the rice has finished resting, with a fork fluff and then fluff in the green onion cilantro mixture.
  5. Serve.

 

Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture of Instagram with the hashtag: #FOPfood I love seeing all your incredible creations.

Recipes, soup

Roasted Acorn Squash Coconut Soup

I have the funniest story to share with you babes today.

I was making some savory pancakes, mashed roasted acorn squash, some finely chopped rosemary, you know working on recipe. UNTIL. I started to add the wet ingredients, first up the coconut milk. As I started to open the can my mind went elsewhere probably rocking out to Bruno Mars and I dumped the entire can in.

HAHAHAHAHA. Yes. I totally laughed for a good minute or so. After I realized I did that. Which took a while.

acorn squash coconut soup

Somehow though that accident was the best thing that could of ever happened. The disaster turned into one of my favorite soups at the moment. It is so comforting, creamy and it makes me want to bathe myself in it.

I have this thing where I love to put fried eggs into basically everything. The kind of fried egg where the white is cooked perfectly and the yolk is gonna run for days. Yeah the kind that is complete yolk porn.  #yolkporn

I mean I put fried eggs on rice, pancakes, waffles, oatmeal, avocado slices, toast with jam and soup.  There’s probably more foods in this group but for time sakes I think I leave it at that.

I totally did that with this soup.

The creamy, coconut soup which resembles egg drop soup texture almost is everything in life that I have been missing. Well that and I’m still looking for my prince charming meets Christen Grey.

There’s this rosemary aroma in the background of the soup, then I freshen everything up with some lime juice, hot sauce and tons of scallions and cilantro.

UN freaking REAL.

acorn squash coconut soup

I wasn’t expecting this soup to be so good. It was mistake and a mistake I am beyond happy I made.

Even my grandpa was a fan of the soup and according to him if a meal doesn’t have some sort of animal protein than it is and I quote “sh*t for the birds”.  I know. I have a weird family, what can I say.

I’ve made this soup three times in the last week, then I finally thought okay, I need to put this on the blog.

Well here it is.

Simple, creamy, rich, flavorful and oh so warming. This soup will knock your pretty socks off! Your christmas tree socks.

 

Roasted Acorn Squash Coconut Soup
Print
Creamy, dairy free, paleo this soup is everything you need and more. Full of flavor and texture from the roasted acorn squash and coconut milk.
Ingredients
  • 1 full fat 12 oz. can of coconut milk
  • 1 medium size acorn squash (approx. 2 lbs.)
  • 3 garlic cloves, peeled and left whole
  • Salt + pepper to taste
  • 1 teaspoon of turmeric
  • 1½ cup of vegetable broth, see note
  • 2 tablespoons of rosemary, finely chopped
  • ¼ cup of green onion, finely chopped
  • Lemon juice to serve
  • Hot sauce to serve
  • Fried egg to serve, one per person
Instructions
  1. Preheat oven to 400 degrees and line a baking sheet with foil paper.
  2. Slice the top stem off the acorn squash cut it in half, and place cut side up on the baking sheet. Bake in oven for about 45-50 minutes.
  3. When the squash is ready, remove from oven, let cool slightly. Once cooled scrape out the seeds and softer pieces.
  4. In a large pot over medium low heat, add the roasted squash, mash with a potato masher, add in the vegetable broth and the coconut milk. Stir and then add the turmeric and rosemary. Cook for about 10-12 minutes, lowering the heat to low. Season with salt and pepper.
  5. Divide soup into separate bowls, serve with a fried egg, tons of green onion, hot sauce and lemon juice. Serve immediately.
  6. You can store the leftovers in an airtight container for up to 4 days.

notes

you can use butternut squash puree if you prefer or even canned puree.

this is the veggie broth I use, I love that it is organic, NON-GMO and taste great.

Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture of Instagram with the hashtag: #FOPfood I love seeing all your incredible creations.

life, Lifestyle

My Thanksgiving Thankful ABC’s

Hey babes. So in honor of my favorite holiday I decided to start a little tradition.

I mean it is Follow Our Passion’s first Thanksgiving, I think that calls for something special. Right? Yeah, me thinks so too.

Besides I think sometimes we get caught up (I know I do) in life and forget to thank life for what we have in front of us. I’ve been in a -I’m moving and I’m doing apartment applications, figuring everything out haze along with getting Mr.Puss aka my fluffy side kick the papers needed to travel-bubble. Any who. Feel free to leave a comment on what you are grateful for this year! I love seeing your comments! I hope you and all your loved ones spend an amazing day! Tons of hugs. xx Andre & Mr.Puss

 

Amigos are what make my life a colorful, cheerful place. I have realized with time that it isn’t about the amount of friends you have but the quality of them. I am thankful for the ones that have stuck beside me throughout the years.

 

Boston was love at first sight. This city will always hold my heart. It changed my life and showed me in more ways than I could ever describe how beautiful life can be.

 

Chili you stepped into our lives , I couldn’t imagine my life without you now. You really are just like JC, the biggest flirt in the world.  I love cooking and seeing you by my side.

img_2375

 

Dreams are what make life so magical. They have pushed me to where I am today.

 

Emotions. I am beyond grateful for this right here. After numbing them away with addictive behaviors, medication, self-medicating for years and more it is a blessing to be able to experience them once again.

 

Follow Our Passion is my baby, my heart and I am beyond grateful for my blog, it has helped me grow as a person and also shown me there is another world out there.

 

Goncho as much as we fight and sometimes I don’t know what to do with you, I wouldn’t ask for another grandpa. You make my life a lot less boring and the things that come out of your mouth sometimes, make me realize I’m not the crazy one in the family.

family pictures Follow Our Passion

 

Hugs. As a little kid, I hated them now as I’m getting older I crave them.
Ice cream. You are there to mend a broken heart, to cheer me up on a sad day, to celebrate Friday’s and taste amazing right out of your own container.

 

JC the only boy that will forever be in my life and the best little brother a girl could ask for. It’s you and me against the world kid.

JC/Andrea Follow Our Passion

Kitchen. My safe heaven and the only place in life where my inner control freak and need to have a million lists calms down and I am able to relax.

 

Laughter. In my opinion the best medicine out there.

 

Mr.Puss my one and only baby boy, you stole my heart when momma bear brought you into my life  7 years ago this month. This black furball couldn’t be more like me and is there for unconditionally. Love you puss.

Andrea/Mr.Puss Follow Our Passion

New Mexico, here I come! See you January 31st 2017!

 

Orthomolecular psychiatry is the reason I can now feel, dream and accomplish everything I set my mind to.

 

Panama was home for a very long time and will continue to be base, I made a lot of amazing memories throughout time here.

 

Queso. Even though I shouldn’t eat cheese I LOVE me some cheese. I’m mouse. Seriously.

 

Relatives weather they have walked into my life or are blood related, they make my world go round.

 

Salt. Food would not be the same without you. You make it more exciting and unforgettable.

 

Tia. You have shown me so much in life, and continue to stand next to me, challenging me in ways most people don’t.

 

U! I am grateful for all of U. The people that take the time to read FOP and the friends I have made in the process.

 

Vino. Yes I am grateful for wine. I have now learned the importance of good quality wine, to drink, toast and cook with.

 

Water. It’s something we take we take for granted and could not live without.

 

Xlo/Mama Xime/Momma Bear my biggest cheerleader, fan and the person that has pushed me to where I am today.  I can never thank you enough. Thanks for teaching me life is worth it, laughing is a necessity and love is reachable along with our dreams.

Momma Bear Follow Our Passion

 

Yaz. A friendship that started in the most unlikely of places. Te quiero amigis.

 

Zebras because why not?

breakfast, desserts, Recipes, snacks

Creamy Chia Cups with Berry Sauce

Alright. I know everyone is on the it’s Thanksgiving week haze and all about the leftovers and Ross Geller’s Thanksgiving sandwich and what not.  I have nothing against.

YO EMBRACE it. Thanksgiving is my freaking jam. If I haven’t said this before I will say it now, I wanna get married on Thanksgiving. FYI future non-existant fiancé.

BUT. I made these chia pudding cups the other day and I was like OHMI. I need to share this with everyone ASAP.

So regardless of the fact that it’s Thanksgiving week I gotta tell you these chia pudding cups are so incredibly creamy, decadent and I can’t believe there isn’t any dairy or cream in here type of pudding.

The trick is using coconut milk and cashew milk.

I KNOW. I’m so bad.

My favorite cashew milk hands down has to be from MALK Organics, I discovered them a few months back thanks to the lovely food blogger who I don’t know but would love to meet personally or virtually meet the chickpea herself from chickpea in the city Addie.

Sidenote. I’m obsessed with Mac Millers new album.  It’s totally, totally different from his other stuff. I can’t wrap my head around. Loving My Favorite Part and Weekend.

Back to chia pudding land.

creamy chia bowls

These Creamy Chia Cups with Berry Sauce are like the perfect breakfast, snack, dessert and basically an anytime treat. I love to  make a few of them and store them in small mason jars, that way I can take them with me on the road.

creamy chia bowls

They even walk themselves to my room near bedtime. The cool thing about these chia cups are that they make breakfast a breeze so I get to sneak in either a little more zzzs or have a longer cuddle sesh with Mr.Puss.

Alright guys. Get yourself some cashew milk, some coconut milk and chia seeds. YOU will thank me for this later.

Creamy Chia Cups with Berry Sauce
Print
Creamy chia pudding that is dairy free, vegan and easy to make. One bite will have you hooked.
Ingredients
  • ½ cup of chia seeds
  • 1 can of full fat coconut milk
  • 1½ cup of cashew milk, see note
  • 1 tablespoon of vanilla extract
  • ½ cup of maple syrup
  • ½ cup of frozen mixed berries
  • 1 pinch of fine salt, see note
Instructions
  1. the night before or at least 6 hours prior to serving, take the chia seeds, the cup of cashew milk, coconut milk, vanilla extract, maple syrup and salt and place in a large bowl with fitted lid. Mix all the ingredients until combined, cover and place in fridge.
  2. when ready to serve take the bowl of the chia mixture out and scoop about ½ cup of the chia mixture into a blender and add the frozen berries, blend until smooth.
  3. take the chia mixture and add additional cashew milk, mix until fully incorporated.
  4. to serve place coconut chia mixture into a small bowl and spoon on top the berry chia sauce. eat immediately or you can store in small mason jars for up to 3 days.

notes: the cashew milk I used like mentioned above was from MALK Organics, I truly love what this company stands for and really enjoy their product as well.

I always use real salt in my recipes. It’s my favorite salt hands down and adore Redmond Company. Remember to use fine salt in this recipe.

 

The  brands mentioned did not sponsor any part of this post but I love and support them! Thank you for making Follow Our Passion possible. 

creamy chia bowls

Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture of Instagram with the hashtag: #FOPfood I love seeing all your incredible creations.

Recipes, soup

5 Ingredient Creamy Jerusalem Artichoke Soup

Soup season is legit the best season evaaaaaaa. It’s a total comfort knowing you can get away with wearing soft sweaters and leggings everywhere.  Yup to me, it’s a dream. Besides eating out of a bowl is the ultimate. Like hug. From a giant cuddly teddy bear. I weirdly didnt have a teddy bear to snuggle with when I was younger I had/have since she still very much exist a doll. Her name is Camila and she was given to me by my momma bear when I was a year old so she is now 25 years old. Yeah. I know. She’s oldddddddd. Continue Reading

main dish, Recipes, side dish

Mushrooms Gravy with Butternut Squash Puree

I think you can tell by now that I’ve been on a butternut squash kick, I mean it’s fall I think  I can get away with the I’m in a butternut squash bubble and don’t you dare poke at it stage.

I know between the smoothie, the muffins and all you are probably sick of it but wait, this gravy, guys if you make it you will definitely understand why it had to be a post.

Plus it turns my kitchen into a fall kitchen which is an absolute must, as I now wish I was sitting somewhere, where the air is crisper and cooler. Sadly, I’m in Panama where it is ranging from extreme heat/humidity and sun to rain/humidity and no sun.

We are quickly heading into my favorite part of the year Thanksgiving season. YES. It is a season to me.

I LOVE. no I ADORE. Wait. I just I wanna marry Thanksgiving. Actually scratch that I want to get married whenever that happens on Thanksgiving day. Weird? No right?

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Recipes, side dish

Roasted Butternut Squash Puree

I feel like I’ve been hiding under a rock for five years or something, I don’t know how I didn’t know how amazing ghee was. I’m ashamed to say I started cooking for the first time with ghee about three weeks ago or so. I AM IN LOVE. Like I think I could put ghee on everything. This was the first recipe I made with ghee, well sorta.

Okay this is what happened.

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breakfast, main dish, Recipes, snacks

Green Chili Arepas

Growing up while most of my friends had toast next to their eggs I had arepas. The beauty of them is they can be breakfast, lunch or dinner. There are the ones made from sweet corn that are called arepa de choclo or the ones made from ground white corn like the ones we are having today. You can eat them as is or stuffed with chicken, sweet plantains, avocado anything your foodie heart desires.

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beverage, Recipes

Butternut Squash Spice Smoothie

I can’t think of anything else that screams fall to me more, other than leaves on the ground, than squash, any kind of squash, butternut, acorn, spaghetti they all rock, that with some spice. OH YEAHHHH BABBYY. Joey style. Yes. I just made a friends reference.

You can probably tell by all the recipes how much I love squash. I have to admit I’m on a kick. While I love everything pumpkin, I always like to make things a little bit different and this recipe right here is just that.

I’ve taken butternut squash and roasted it in the oven by itself until it is creamy and tender, then blending it with cashew milk, tahini, cinnamon and my favorite spice mix, a little New Mexican honey and calling it a day.

Oh it’s like a pie in cup. Plus it’s paleo.

You can definitely use canned squash if you are feeling lazy, I like to roast a couple large ones cut in half and use them in different recipes throughout the week.

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beverage, Recipes

Hangover Cure Green Smoothie

This Hangover Cure Green Smoothie is going to be your new go to when you need a reset or just something ultra hydrating and delicious. Creamy, vegan and full of health benefits.

Have a little too much fun this past weekend, or maybe indulge a little more than you should have, we’ve all been there, the next morning when our head is pounding and our stomachs aren’t our friends, oh yeah the dreaded morning after hangover.  I know, I know. I shouldn’t be drinking, every once in a while I have a drink or three and the next morning I’m in an urgent need of a green smoothie reset.  This green smoothie taste great, it’s super hydrating, alkalinizing and the perfect Hangover Cure.

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breakfast, desserts, Recipes

Spiced Butternut Squash Muffins

I had the ultimate surprise the other day when I came home to a gift from a farmer friend of mine, he left me a huge box of his organic butternut squash to experiment with. OHMAGAWD.  You have no idea how excited I was when I came home and found all of them waiting for me. There was probably like over 6 of them. YAYYY!

I made this awesome cake for my momma bears birthday a spiced butternut squash cake with a cream cheese frosting. She isn’t dairy free unlike me. That cakeeeeeeee. I just want to literally face plant into that cake it was so good.

I knew it had to go on the blog.

I turned them into these little muffins and they’ve been working their way into my breakfast dreams as well as after dinner plans.

spiced-butternut-squash-muffins

When I made them the first time I left out the walnuts, the vanilla cocomels sort of work their way into the batter and just melt while they are baking. SO good. Then when I made them the second time I added some walnuts into the batter. The cocomels create these pockets of caramel and with the walnuts, the crunch. I wanted to hide them and not share with anyone.

Then I made them again. The third time I added mini chocolate chips from enjoy life foods and they were spectacular. I took the warm muffin split it in half and put a little vegan butter. My face. You can’t even begin to understand how good these were.

These little muffins are moist, full of flavor and the banana adds this sweetness so you don’t have to add a lot of honey or maple syrup. The sweetness is perfect, the balance is leaning on the not too sweet or savory. I’m in love.

Plus the spices. Scream I mean they are yelling FALL.

Little small muffins perfect for fall, they are wholesome, vegetarian, gluten free and naturally refined sugar free.

Spiced Butternut Squash Muffins
Print
Gluten free, vegetarian and full of fall flavors these little spiced butternut squash muffins are healthy enough for breakfast and delicious enough for dessert. They will remind you why fall is such a great time of year.
Ingredients
  • 2 cups of cooked and mashed butternut squash, see note
  • ⅓ of a cup of coconut oil
  • 2 eggs
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 2 tablespoons of spice mixture, see note
  • 2 cups of oat flour, see note
  • ⅓ cup of honey or maple syrup
  • 2 mashed bananas
  • ½ teaspoon of salt
  • 1 tablespoon of vanilla extract
  • ¼ cup of almond milk or coconut milk
  • Add ins:
  • ½ cup of walnuts(optional)
  • ½ cup of chocolate chips (optional)
  • ½ cocomels
Instructions
  1. Turn on oven to 350
  2. Mix together the coconut oil, butternut squash, banana, honey, vanilla extract, almond milk or coconut milk and eggs until all combined. Then add the rest of the ingredients. Gently stir.
  3. Spray silicon individual mini cake pans or muffin tins with non stick spray.
  4. Pour batter in.
  5. Bake for about 25-30 minutes until a knife comes out clean. Let cool for a few minutes, remove from tins or silicon molds and finish cooling a cooling rack.

Notes:

-to make the butternut squash puree, simply peel and dice about 1/2  small butternut squash and you can either steam it or roast it in the oven, until soft. Then blend in blender or food processor. In this recipe I roasted the butternut squash.

-the spice mix I used is from greenpoint co. you can find it here or use any spice mixture you like.

-to make oat flour, take about 2 1/2 cups of gluten free oats like Bob Red Mill Gluten Free oats and blend in a powerful blender for a couple minutes. If you have any leftover you can pop it in a ziplock bag and keep in freezer.

spiced-butternut-squash-muffins

Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture of Instagram with the hashtag: #FOPfood I love seeing all your incredible creations.

beverage, Recipes

Gingerbread Oatmeal Smoothie

ginger+banana+spices+oats gives you the best drinkable gingerbread cookie. In smoothie form. Oat smoothie.

I grew up on oatmeal shakes, in South America it’s really common to drink avena,  a delicious oatmeal shake/smoothie type of beverage that is usually made with whole milk, cinnamon, sugar and ice. Momma bear use to make it all the time for us when my brother and I were growing up, since becoming lactose intolerant she changed the recipe slightly and instead of making it with regular cow milk she opted for almond milk.

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main dish, Recipes

Tex Mex Spaghetti Squash Boats

Tex-Mex food with a healthy delicious twist, these good for you vegan/vegetarian spaghetti squash boats are incredibly filling, saucy and the perfect bite.

I don’t know what it is about me and tex-mex food but I can never get enough of it. I like spicy, that might be it and also it’s pretty easy to make whole foods friendly. Sadly while New Mexico has awesome places for me to eat while I’m there, Panama on the other hand doesn’t. While I’m in Albuquerque I dive into tex-mex and anything and everything covered in green chile, when I’m back in Panama land I do miss it. These boats are my way of reminiscing those amazing two weeks that I get to be there every other month.

Tex Mex Spaghetti Squash Boats Continue Reading

Recipes, snacks

Roasted Carrot Turmeric Hummus

A few weeks ago I tried this amazing roasted carrot hummus and completely fell in love, I knew I NEEDED to recreate my own version. Oh man, is this good! You guys are going to flip for this Roasted Carrot Turmeric Hummus! Not only is it gorgeous in color, it screams fall and makes an awesome halloween dip, cause of the color and well the taste, the taste is just smack me against the face and I still can only think of this hummus.

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desserts, Recipes, snacks

Pumpkin Spice Caramel Latte Almonds

I know what your thinking….everyone is on the pumpkin pie spice latte wagon,  for those of us that aren’t in the cold these almonds are going to rock your pumpkin pie spice latte world.

Yes. I am. I’m a pumpkin spice fanatic, I also really like starbucks pumpkin pie spice lattes, sadly Panama weather isn’t really the kind of weather you want to drink a hot beverage in. I can go back to drinking lattes once I’m in ABQ again. Until then I want to present to you Pumpkin Spice Caramel Latte Almonds. They scream fall and taste like a pumpkin spice latte.

 

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Lifestyle, product reviews

Product Review Love Grown

Love Grown cereal is next on our trick or treat wholesome healthy product review edition. BTW LOVE them.

I know you’re probably thinking Andrea you’ve said this about every product. I mean I only talk about products I actually love and I use not just things I think people might like.

Actually to be completely honest, I discovered Love Grown a few months ago. I was on Instagram which is actually how I discover most of the brands I end up falling in love with and I looked them and thought, wow they’re really cool.There was something about them before even trying their product that just made me feel like it was a good for you food. Does that make sense? I feel like I have this sixth sense where I can read people and apparently sometimes food really well. I know, your told not to judge a book by its cover and this isn’t the case, it wasn’t its good looks that made me fall for them, it was the fact that they were approaching cereal with a whole new feel. Just like Pure Genius makes chickpea brownies and blondies, and Banza makes chickpea pasta, Love Grown is taking cereal to whole other level buy using beans as a base. That’s crazy for me, I mean that wasn’t happening when I was kid. I think if was my mom would of been more cool with us eating cereal.

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Lifestyle, product reviews

Product Review: Pure Genius Brownies and Blondies

The week continues with healthy, wholesome snack and dessert ideas for Halloween with Pure Genius Provision product review.

Guys! If you haven’t heard of Pure Genius Provision, please get out of what ever rock you’ve been under and get these into your life ASAP. Like yesterday. Not trying to be pushy but these brownies/blondies have for ever changed my dessert life.

I’m pretty sure by now you are aware of my gigantic sweet tooth. You should also know I’m all about whole foods that taste delicious. Delicious with a capital D. Yes. Yes.

pure genius

So these brownies/blondies are totally different than most out there because they are made with you guessed it CHICKPEAS. You guys know I’m crazy about chickpeas. The best part is, you can’t tell! I’m serious. You can’t. I have this friend, lets call him Bob. Bob is a very picky eater, he’s ridiculously picky, he doesn’t like veggies and if he slightly suspects that something is healthy he won’t eat it. I totally tricked him with these blondies/brownies. Don’t tell him. Please. Let’s keep these between us. The tricking part, the brownies/blondies you guys need to get yourself some.

pure genius

Not only are the made from chickpeas which are known to boost are mood and brain power they are also made from REAL ingredients. Guys none of that yucky weird chemical laced stuff.  So fun news they’re also, gluten free, kosher, dairy free, refined sugar free, vegan, nut free and soy free. SCORE. SCORE. TRIPLE SCORE.

They’re totally fudgey, dense and just OMIBROWNIE. I have to admit I totally understand the name behind the brand, they are totally pure geniuses. YUP. I said.

pure genius

I’m a dessert lover, not only that but I love myself some brownies and while I have a couple good recipes up my sleeve sometimes I don’t want to bake, true story, cause I’m lazy, cause I recipe test every day and one of the main reasons, then I have an entire pan of brownies to myself. Mr.Puss sure isn’t gonna eat them with me. It is extremely hard to fine a good quality, delicious, gluten free and vegan brownie. I have tasted in my time a bunch of not so tasty (nasty) brownies and I am so happy that Pure Genius is in my life now.

pure genius

My favorite has to be hands down the deep chocolate. It is dense, fudge like, and chocolaty. My favorite way to eat them not gonna lie, right out of the fridge it’s this pleasant cross between killer brownie/fudge/man I don’t know what to say.

Oh and since they are full of chickpeas, I can say it’s almost like having hummus so I’m not saying I have but I also not saying I haven’t had these for dinner alone with almond milk. Just a thought. Or even for breakfast.

Chickpeas equal protein, protein equals dinner?  Chickpeas make up more than 40% of the brownies/blondies. That’s quite a lot.

I have more amazing news for you. Guess how many ingredients are in each brownie/blondie. Take a big FAT CHICKPEA guess. 10! Yes I said 10. Look in the back if you don’t believe me. These are the ingredients you will find: chickpeas, maple syrup, sunflower oil, gluten free oats, oregano, flax, sea salt and pure flavor extracts.

The only thing that changes between the brownies and the blondies, the brownies have gluten free chocolate along with dairy free cocoa powder and the blondies don’t have  cocoa powder.

Oh and they are on their way of becoming non-GMO certified!

So I bet you are probably wondering why oregano is in the mix? Yeah I was too, so I asked and the reason is not only does it add a powerful antioxidant, it also serves a natural preservative. Cool beans, huh? Yeah I know, I’m getting a little on the corny side. Sorry. I’m just a tiny bit, okay more like get up and jump on a couch Tom Cruise style excited.

Maybe we can just dance for a while.

Let’s jam to Zion & Lennox, Pierdo la cabeza….

Where can you get Pure Genius Provisions brownies/blondies, well you can find them in Whole Foods or you can just head over to their website here and order straight from them.

Now you can totally get away with eating your weight in chocolate for Halloween. I plan on having tons of these for my Halloween movie party.

Thank you to Pure Genius Provision for accommodating  me with this wonderful package of free samples. All opinions are my own.

Lifestyle, product reviews

Product Review: Quinn Popcorn

I eat a lot of popcorn. It’s my go to when I want to Netflix and chill, it’s a great side dish to a glass of wine, yes I totally went Olivia Pope on you and I just like having it around. I eat so much that I even have a popcorn machine, I like popping my own corn and I also love having a healthy microwavable option to make my life easier, then again it’s also fun to just have a bag in my pantry to snack on.

I have to admit one of my favorite hobbies, yes hobbies, is discovering new popcorn brands that follow the same lifestyle I do, as in NON-GMO, no preservatives, real ingredients and tasty. The tasty part is IMPORTANT.

Quinn popcorn totally fills the popcorn box, lame attempt at making a joke, check. #sorrynotsorry #lamejokes

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main dish, pasta, Recipes

Vegan Green Chile Mac and Cheese

You are going to love this Vegan Green Chile Mac and Cheese dish! The “cheese” sauce is complete dairy free, creamy and delicious with a spicy kick.

This dish here is a tribute to a new adventure of mine. I don’t know if I’ve told you that I fly back in forth between New Mexico and Panama every few months.

This going back and forth is actually coming to a stop and I will be living full time in Albuquerque starting next year in January.  I already have my ticket and everything, so you can imagine the anxiety plus butterflies are piling in.

Why anxiety and butterflies?  I’m taking off again by myself, the difference is this time unlike before I am not running away looking for happiness and perfection. I’m not chasing after a fairytale story, which doesn’t mean I was chasing after a boy, I was actually chasing after happiness. In my mind I thought that happiness was a destination and I learned the hard way that it isn’t.

Processed with Snapseed.

In honor of this exciting new stepping stone in my life I present to you a recipe that screams New Mexico with green chiles. Good thing that I love myself some heat if not I think we would be in a little trouble. hehehe.

This recipe is super simple to make I use my new favorite brand of pasta which is completely gluten free and packed with protein, over 14 grams worth and full of fiber—Banza. I toss that in a creamy cashew cheese sauce based sauce with the addition of spicy, earthy green chiles and the help of some other friends for extra flavor.

Give this recipe a try next time you want something creamy, filling, protein packed with a kick or you just want to celebrate New Mexico with me!

Vegan Green Chili Mac and Cheese
Print
You are going to love this Vegan Green Chili Mac and Cheese dish! The “cheese” sauce is complete dairy free, creamy, delicious with a spicy kick.
Ingredients
  • 1 serving of cashew cheese sauce, see note
  • 1 tablespoon of dijon mustard
  • 2 + 3 tablespoons of nutritional yeast
  • 1 teaspoon of dried Mexican oregano
  • 1 cup of diced green chiles, see note
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • ¼ teaspoon of cumin
  • 2 tablespoons of vegan butter
  • ½ cup of veggie broth
  • 1 box of chickpea elbow macaroni, see note
  • 3 tablespoons of hemp seeds
  • ¼ cup of cashews
Instructions
  1. Boil elbow macaroni according to instructions.
  2. Once cooked drain and set aside.
  3. In the same pot add on medium-low heat, the 2 tablespoons of vegan butter, the garlic powder, onion powder, cumin, dried oregano and the green chilis. Stir everything together and let everything soften for about 2-3 minutes. Add in the cashew cheese sauce and follow with the veggie broth. When everything is incorporated mix in the cooked macaroni.
  4. In a food processor place the hemp seeds, ¼ cup of cashews and additional 2 tablespoons of nutritional yeast. Pulse until you have a powder and season with salt + pepper.
  5. Place the macaroni into individual casseroles or into a large casserole dish.
  6. Sprinkle the hemp seeds and cashew mixture on the top of the mac and cheese.
  7. Place under broiler for about 3-5 minutes until golden brown.
  8. Enjoy.

Notes:

You can get my recipe for cashew cheese sauce here.

I used this green chile in the sauce:

I used this chickpea macaroni

Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture of Instagram with the hashtag: #FOPfood I love seeing all your incredible creations.

Thank you Banza for sponsoring this post! It means so much to  me to work with brands that I love and support Follow Our Passion. 

fitness, Lifestyle, product reviews

Product Review Cocomels + Giveaway

In honor of Halloween I want to take the time this week to share with you healthier/wholesome option to serve this year trick or treating or even at your Halloween party or movie night. The first one of the week is:

Stop whatever it is that you’re doing and check out my newest obsession for quite sometime now…..I present to you Cocomels by JJ Sweet’s the first vegan caramel.

Yes. You read correctly the first vegan caramel. The base of this creamy caramel candy is coconut milk and it is divineeeeeeeeeeeee. Like slap me against the head with a dead fish and I’m still dreaming of them divine.

Cocomels

I know I might sound a little insane, I’m not, I’m just crazy about these babies. They’re so freaking good. I can eat them as is or with basically anything and everything.

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desserts, Recipes

The Best Caramel Walnut Brownie

I never thought I was a baker or even liked baking, I’ve always been a dessert freak regardless and love eating baked goods but the process of measuring and rising and everything just isn’t in me. I’m more of a taste my way around the dish type of gal.

Ever since I tried Pure Genius brownies and blondies a few months back I’ve been obsessed with the concept of chickpeas like actual chickpeas in baked goods. My first nonconventional, chickpea based baked good was a cookie.  Then after getting a little more motivation I came up with my own version of chickpea based brownie.

Caramel Walnut Brownies

These brownies are a gem dropped down from the heavens on to your plate. They are fudgey, rich in chocolate flavor, they have this hint of coffee in them and they are seriously interrupting my sleep. I cannot stop thinking about them. I made these three times in a week. That’s some serious brownie addiction. The best part is I don’t feel bad about eating them. Like at all! CUZ theres chickpeas in them. It’s like eating hummus? Or salad? Right? Okay. They don’t taste like hummus or salad but you know what I mean.

Caramel Walnut Brownies

They are super simple, you can literally put everything into a blender and it’s ready in no time.

The little dents you see on top are from the cocomels that I dropped into the brownies half way through the cooking process. It creates these pockets of caramel, espresso goodness that I cannot stop thinking about.

My mind has been consumed with Expresso Cocomel’s. I have withdraw symptoms when I stop eating them. Yes that is a thing. JJ I blame you.

Caramel Walnut Brownies

Yeah well these brownies are also haunting me. I mean between the decadent cocomels, the chocolate flavor and the walnuts.

Are you reeled in? I know you are.

Just check out the that picture.

Treat yourself to a healthier brownie or three, that are protein packed, dairy free and totally delicious.

Caramel Walnut Brownies
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Caramel Walnut brownies will let you treat yourself to a healthier brownie or three, that are protein packed, dairy free and totally delicious.
Ingredients
  • 2 cups of cooked chickpeas
  • 2 eggs
  • 1 tablespoon of vanilla extract
  • 3 tablespoons of cold brew coffee, see note
  • ¾ cups of honey or maple syrup
  • ¾ cup of cocoa powder
  • ¼ cup of oat flour, see note
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • ¼ cup of almond butter, see note
  • ¼ cup of walnuts
  • 10-15 pieces of Expresso Cocomels, see note
Instructions
  1. Preheat oven to 350.
  2. In a blender or food processor add the following ingredients, honey, chickpeas, salt, vanilla extract, eggs, almond butter and cold brew coffee. Blend until everything is combined.
  3. Then combine in a bowl the cocoa powder, oat flour, baking powder and soda. Mix the wet ingredients into the dry ingredients.
  4. Spay with non stick cooking spray a brownie pan and pour the mixture in.
  5. Pop the brownies into the oven and bake for 15 minutes.
  6. Meanwhile remove the wrappers from the cocomels.
  7. When the 15 minutes have passed remove the brownies from oven, top with the cocomels and walnuts. Return to oven for a remainder 30 minutes.
  8. Remove from oven and let cool completely before serving.

Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture of Instagram with the hashtag: #FOPfood I love seeing all your incredible creations.

Notes:

I recommend that you use these caramels as I truly believe in this company’s ingredients/values.

This is my go to Cold Brew Coffee and the one I truly and only use.

I used this almond butter since it has hints of expresso in it fortifying the coffee flavor.

This recipe is slightly adapted from my Chickpea Chocolate Chip Banana Cookies

Caramel Walnut Brownies

Disclosure: I have not been compensated for this post. I received the samples from JJ Sweet’s. I was not required to use them in a recipe, but I loved these brownies so much and I truly love this company that I wanted to share them with you all. The other brands mentioned did not sponsor any part of this post but I love and support them! Thank you for making Follow Our Passion possible. Happy baking! 

main dish, Recipes

Spaghetti Squash with Roasted Chickpeas and Pesto

I think you can tell by now how much I love roasted chickpeas, what you probably didn’t know yet was that spaghetti squash also has a very nice piece of my heart.

If you haven’t had spaghetti squash yet, guys get on the spaghetti squash wagon. I have this obsession with foods that trick people into thinking they’re something else.  This is the perfect example, you think you are eating spaghetti but you really aren’t. The best part is, it’s naturally gluten free cuz it’s a veggie. That just blow my mind.

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breakfast, main dish, Recipes

One Skillet Veggie Potato Hash

Super simple one pan veggie and potato hash, natural gluten free, vegetarian and can be easily adapted to be vegan. This hearty one skillet hash can be served for breakfast, lunch or even dinner.

I’m a big fan of one skillet meals, especially the kind that can be breakfast, lunch or dinner.  This veggie and potato hash makes a great meal, it’s easy, quick clean up and perfectly well on its own or with a couple fried eggs on top.  The best part is I get to use my cast iron skillet, definitely one of my favorite kitchen gadgets.

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Recipes, soup

Comforting Vegetable Noodle Soup

Freezer friendly meals! I adore hearing those three words, it makes me feel like I have a grip on life, which let’s be honest I don’t. Sometimes I do, like when I meal prep, when I have ready to eat food in the freezer and when I feel like a boss after I workout. What can I say. I’m strange that way. Anyways. Apart from my strangeness, this soup is literally the most comforting, warm and fuzzy recipe out there. It’s super easy to make and can be adjusted to fit your needs.

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desserts, Recipes

Paleo Orange Passion Fruit Flan

Have you ever tried something that is so good you can’t wrap your head around the fact that it’s considered healthy, like flan? That totally happened to me when I made this Paleo Orange Passion Fruit Flan. I kid you not.

Alright so what is flan? Flan is a baked custard from Central and South America, each country has it’s own version, the basic concept is eggs, condensed milk, sugar turned into caramel, some flavoring and then it is baked, cooled, flipped over so the caramel is dripping from the top to the sides. YUM! Point is if you haven’t had flan, you need to, you have no idea what you’re missing.

Sadly condensed milk and I are no longer friends, we used to be, we actually are really fond of each other well we were until my body decided it didn’t like dairy anymore.

I’ve bought coconut milk condensed milk before and it’s good, I don’t see it often but it’s around. I actually tried to make my own once to stir into rice pudding, sadly I’m really impatient and nothing happened so I put that into a box of later to do and moved on.

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Recipes

Happy World Vegetarian Day!

Happy World Vegetarian Day guys! I may no longer be 100% vegetarian but I do follow an 80/20,  80 being mostly plant based and 20 being whatever I’m in the mood for while still keeping to my meal plan guidelines, hey we only live once. Right?

The first time ever I decided I wanted to be vegetarian was in high school after witnessing something a little traumatizing. My aunt took me with her on a sight inspection to a farm, it was supposed to consist of horse back riding, a tour of the farm and property with lunch.

Yeah it didn’t go that way exactly, there was horse back riding but there was also a little part I wasn’t expecting. I had the terrible pleasure of being taught how you, how do I say this, kill a pig. That didn’t sit well with me and I stayed away from meat for quite some time, actually the only reason I went back to eating meat was because my mom made me since my eating disorder was taking advantage of the fact that I felt sick to my stomach post farm experience.

I then went back to the vegetarian phase and I use phase because it was just another ploy to lose weight.

Finally after realizing that following a strict diet wasn’t something I could do in order to mend my relationship with food,  I started to eat what my body craved and what my body needed. I don’t deny myself anything unless it’s actually going to make me sick. I don’t put emphasis on good food or bad food. It is what it is.

Back to vegetarian day, as much as I love veggies and had no problem following a plant based diet before I know there’s a lot of people out there who are still a little spectacle. Which is slightly bizarre since you can easily follow a plant based diet without missing out on anything, you can eat ice cream, tacos, pasta, even biscuits with gravy. In honor of this amazing holiday I am going to share with you some of my favorite vegetarian recipes. Sit back, relax and fall in love with the glorious  world of fruits and veggies.

Almond Sweet Potato Biscuits + Mushroom Gravy

Whoever said you couldn’t have biscuits and gravy while being vegetarian or vegan clearly had no idea what they were talking about.  Laura from The First Mess has created a delicious gluten free biscuit from cooked sweet potatoes and almond meal, she uses flax or chia eggs to bind the biscuit and flavors them with hearty herbs like rosemary, sage and thyme. The mushroom gravy she spoons on top is to die for. Oh my gravy is this a keeper. Find this keeper here

Gooey Pumpkin Spice Latte Chocolate Pudding Cake

Who said you can’t have you cake and eat it too? I have no idea who came up with that insane saying, I have my cake and eat it too all the time, especially this vegan gluten free pudding cake made by Angela from Oh She Glows. Gooey Pumpkin Spice Latte Chocolate Pudding Cake is seriously the best thing ever!It satisfies all of your cravings in one, theirs a uqbeleibeable crunch on the top and then the softness of the gooey bottom layer is just out of this world. Not gonna lie, I have made this way to many times and topped it with my favorite dairy free ice cream. Angela recommends some toasted chopped pecans for serving along with some dairy free ice cream, take her advice, she knows what she is talking about. Get the recipe here

Crispy Cauliflower Tacos with Chipotle Crema

Alright, tacos are life on a corn tortilla. I have this theory that I was part Mexican in my past life. Just because you are not eating carnitas or a taco from the local taco truck doesnt mean you won’t be able to get your taco fix. Jessica from Jessica in the Kitchen makes these insanely good Crispy Cauliflower Tacos with Chipotle Crema. The crispy cauliflowers go incredible with the cabbage kale slaw and that crema just takes things to another level. I ahem to admit I sneaked a bit more than I should have when making the crispy cauliflower and ended up making another batch. Next time you need your taco fix try these babies. Find the recipe here

Baked Broccoli Poppers with Honey Sriracha Dipping Sauce

Broccoli hands down has to be one of my favorite vegetables, as much as roasted broccoli has my heart, when I saw the baked broccoli poppers from Oh My Veggies I fell in love. I instantly had to make them, I fell in love with how crispy they were and then the Honey Sriracha dipping sauce. OH MY BROCCOLI. Ashley you have raised the bar once again! Thanks for this awesome broccoli popper recipe. True genius my friend. You can find her recipe here. 

 

 

beverage, Recipes, snacks

Post Workout Coffee Shake

Are you a coffee person? If you aren’t, than I’m gonna say come back in a couple days,  if you happen to be, stick around this recipe is for you.

Today I’m showing you my  Post Workout Coffee Shake with cold brew coffee. If you wanna learn more about cold brew check it out here. Food52 does a great job at explaining how to make it at home.

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Recipes, side dish

Middle Eastern Inspired Cauliflower Appetizer

Middle Eastern Inspired Cauliflower has easily turned into my new favorite way to enjoy cauliflower.

The dish was actually inspired by a cauliflower salad I had a couple weeks ago while out with some friends.

The cauli was lightly fried and covered in a middle eastern spice mix as well as orange and lemon zest. I fell in love with the  salad. It was full of flavor and hit all my texture points perfectly.

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main dish, pasta, Recipes

Vegan Broccoli Mac and Cheese Bake

Did I ever tell you guys that in high school I started a cheese club? Yeah I totally did, just as some of my high school friends, I was/still want to be a cheese addict, sadly I can’t the lactose intolerant monster reminds me but I can totally yell “yo monster how about this mac and cheese recipe”. To shut him up, right? Yeah, I can and then I can share the recipe with you guys to make you feel better if you can’t eat cheese or choose not too.
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beverage, breakfast, Recipes

Banana Parsley Kale Green Smoothie

I’ve been trying to find new ways to incorporate parsley into my meals, a couple months ago I discovered that parsley makes a great addition to green smoothies. If you follow me on snapchat than you’ve probably seen this Banana Kale Parsley Green Smoothie kick I’ve been on.

I normally like to add dates to my smoothies, when I think they needs an extra dose of sweetness. Ever since I discovered how much Barnana banana chews resemble dates, I’ve been adding them to my smoothies instead, the outcome has been spectacular. They add this almost banana bread flavor to the smoothie, which I really dig.

I am telling you it’s worth the purchase just to add them to your smoothies.

banana parsley kale green smoothiebanana parsley kale green smoothie

For those of you who don’t know, parsley is full of vitamin K, C, A and B12. Which means it keeps our immune system strong along with our nervous system. It helps support kidney function by flushing out excess liquid from our bodies. The best part is, it’s a natural anti-inflammatory and helps with joint pain and encourages a healthy digestion. Meaning we should all incorporate more parsley into our meal plans and this Banana Kale Parsley Green Smoothie is the perfect way.

I’m telling you guys, this smoothie is going to be your new favorite way to consume parsley!

Are you a green smoothie lover or nah?

If you make this, let me see it! Tag your photos #FOPfood on Instagram! Love seeing all your creations!

Banana Kale Parsley Green Smoothie
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Recipe type: smoothie
Serves: 1
Banana Parsley Kale Green Smoothie is natural gluten free, vegan and refined sugar free. Thanks to the parsley it's also full of vitamin A,C, K and B12.
Ingredients
  • 1 cup of almond milk
  • 1 cup of kale
  • ¼ cup of parsley
  • 1 large banana frozen
  • 1 tablespoon of hemp hearts
  • 3 brazil nuts
  • 2-3 barnana coconut chews
  • a couple ice cubes
Instructions
  1. In a powerful blender add the barnana chews along with the almond milk, blend on high for a minute or two until the chews are completely incorporated with the almond milk.
  2. Add the rest of the ingredients and blend until smooth, about 2-3 minutes. Enjoy right away.

Disclosure: I have not been compensated for this post. I received the samples from Barnana. I was not required to use them in a recipe, I love the product so much I wanted to share it with you! 
desserts, Recipes, snacks

5 Ingredient No Bake Banana Bread Bites

This recipe is perfect for those of you who are as impatient as I am and love banana bread.

I’m one of those, I dislike measuring, taking a bunch of different ingredients out, take 4 hours to make something type of person. I like my desserts quick and easy, most importantly I like them now. Sure every once in a while I will get the motivation needed to bake something, that’s not an every day thing though, which is probably why I love no bake desserts so much.

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beverage, breakfast, Recipes, snacks

Post Workout Mother Daughter Smoothies

I’m a smoothie monster, weather they are green smoothies or fruit. I’m pretty sure you guys can tell from all my smoothie recipes, like my Simple Green Smoothie or Kale Peanut Butter Smoothie. I’m always looking for new smoothie recipes.

It’s like I’m trying to constantly out do myself and create a new smoothie to be hooked on. I stick to it for a couple weeks and then I get distracted with a new one.  It’s not that one is better than the other it’s more like I’m a little kid and you distract me with different toy.

As silly as it sounds. It’s 100% true. My mom on the other hand is more of a fruity smoothie person. Nothing against fruit filled ones, I like fruity smoothies, I just tend to really like the fact green smoothies are green. As in the color, I like the color green.

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breakfast, Recipes, side dish, snacks

Cashew Cheese Spread On Toast

This Cashew Cheese Sauce Toast is perfect for days when you want a quick savory bite for breakfast, lunch or even dinner. Great news its ready in under 5 minutes. You know how Mondays can be dreadful since the week is starting, yeah I actually don’t understand weekends see I work everyday and usually my day off consist of whatever day is less hectic, normally my day off from my real job is actually the day I work more on recipes for the blog. So 5 minute meals are literally my go to all the time. Not only that but when I am recipe testing/ doing photoshoots/sneaking bites, I tend to lean more towards something quick, light and tasty.

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Recipes

Parsley Hemp Seed Pesto

The other night I was strolling through my Instagram feed and while I wasn’t necessary hungry the food pictures were giving me these, you want me eyes and I realized something, I love food, like I genuinely love food, I love cooking, I love looking at food photography and taking picture and slowly I have come to terms with eating which brings me to this pesto. This Parsley Hemp Pesto is a great way to show case my love and respect for delicious, wholesome, nutrient dense and beautiful food. The pesto is bright green and beautiful to look at, it is tasty, creamy, nutty and fluff healthy omega fats as well as amino acids thanks to the hemp seeds.

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Recipes, soup

Lentil Stew with Collard Greens

I’m so excited, it’s finally that time of year, that time of year when stews and soups are acceptable again, the time of year when it’s a little cooler, and if you happen to live in a place where it snows you get to witness the magic of it and eat tons of lentil stew.

Okay so I no longer live in a place where it snows, but I did and I loved it and now I use any excuses to relive my snow magic moments like with this Lentil Stew with Collard Greens.

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breakfast, main dish, Recipes

Eggs Middle Eastern Style with Za’atar

I love eggs. The most difficult part when I was full on vegan was giving up eggs. I missed them. I craved them.

I can literally come up with a thousand different ways to eat the same thing—Eggs.

I like them hard boiled, scrambled, served over rice, poached and dropped into some broth. The sky is the limit when I see a box of free range eggs in my fridge.

You can make 2 ingredient pancakes, a delicious herby frittata, baked eggs, or you can top some greek yogurt with a fried egg and some za’atar for an mouth watering breakfast dish.

Eggs Middle Eastern Style with Za'atarEggs Middle Eastern Style with Za'atar

You don’t even have to wait for breakfast, you can enjoy this for lunch or dinner.

This actually came to me in a dream. I had a dream I topped some plain green yogurt with a poached egg, za’atar, lime juice and a little good quality olive oil.

That morning I had other recipes to work on, so I tried to put my egg dream away.

It worked until it was night time and I really was craving the eggs I had dreamt about, even though there was a fridge full of different yummy things to eat.

Its a sign. You guys totally believe in signs right?

I grabbed a small plate, smeared a good amount of greek yogurt on to it, topped it with a little lime juice, some salt, good quality olive oil, a fried egg, then a little cubed tomato and finally the star ingredient za’atar.

It was so good. Somehow the flavors just screamed, make another plate! I know, I can’t believe it either.

So I did. I listened to the ingredients that used to reside on my now empty plate,  and made myself another version.

This time I added some roasted chickpeas I quickly seasoned with a spicy blend of ground turmeric, ground coriander, ground cardamon, black pepper and cumin, I added some sunflower sprouts, a bit more lemon juice at the end. Golden star. I give this a golden star.

Seriously though. This is too freaking good not to share. If didn’t share than I would feel like I am cheating you out on something extraordinary.

Which would be just plain freaking wrong of me.

Eggs Middle Eastern Style with Za'atarEggs Middle Eastern Style with Za'atar

Guys. Make this. I know I say this about a lot of recipes. This one though. It will blow your mind.  Hey remember that song. I don’t think it’s PG enough to share. I’ll stop now. Just make these eggs. Please. Oh and let me know how much you love them. Thanks. Have an awesome yogurt and egg yolk filled day.

Middle Eastern Style Eggs with Roasted Chickpeas and Za'atar
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Serves: 2
Ingredients
  • 1 cup of yogurt, ½ cup per person
  • 2 large eggs, one per person
  • 1 small tomato, chopped into medium dice
  • ½ cup of roasted chickpeas, ¼ cup per person, see note
  • 2 limes
  • 1 tablespoon of olive oil plus more for serving
  • 1 teaspoon of za’atar, ½ a teaspoon per person
  • salt for seasoning
  • sunflower sprouts or herbs of choice, you can use parsley, dill, cilantro
Instructions
  1. In a small frying pan on medium low heat, add the 1 tablespoon of oil. Fry each egg one at a time, until the white is cooked and the yolk is still runny. Season with a little salt. In a bowl mix the 1 cup of yogurt with the juice of one lime, a pinch of salt.
  2. Arrange the eggs the following way: take ½ cup of yogurt smear it on each plate, then place a fried egg on top of the yogurt, sprinkle some tomato cubes, then a little chickpeas, scatter the sprouts or herbs that you are using. Drizzle a little olive oil on top, sprinkle the za’atar and squeeze some more lime juice. Enjoy. You can serve this with bread or eat as is.

Note:

Follow the recipe for my Stovetop Roasted Crunchy Chickpeas and substitute the seasoning salt for Greenpoint Trading Co. HAWAIJ Seasoning Blend or for a similar seasoning blend.

Disclosure: I have not been compensated for this post. I received the samples from Greenpoint Trading Co. I was not required to use them in a recipe, but I loved these eggs so much I wanted to share them with you all. I only share products that Follow Our Passion believes in and I wholesomely trust. 

Recipes, side dish, snacks

Pan Fried Sweet Plantain Coins

Okay can we discuss how excited I am about the first game of the season…like I am beyond excited, so excited in fact I created a recipe for the first day, Pan Fried Sweet Plantain Coins.

Sure I’m not a Broncos fan or a Panthers but football’s back, and at some point by beloved Pats will play.

Did you see how I very smoothly put in that I was a Patriots fan? Yeah I’m smooth like that, so smooth they call me smoothie. I really need to stop attempting to make jokes. Well not really this is my blog…hehehe.

We can discuss the game once the game actually occurs since it’s way before kick off….my predictions Broncos will take it home. What do you guys think? In the mean time since it still isn’t kick off, can we talk about these to die for sweet plantain coins?

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Recipes, salad, side dish

End of Summer Two Bean Salad

I’m pretty sure you can tell from the blog, I like to eat beans, any kind, black beans, chickpeas, kidney beans. Here I incorporated two types of beans, chickpeas and black beans, making this a two bean salad.

I really like to used chickpeas in as many of my meals as I possible can. For those of you who don’t know, chickpeas are great to naturally elevate our mood.

Since I am off medication I use food as a way to balance my mood and energy levels. Among other things.

My End of Summer 2 Bean Salad actually was more of a- I wanted to get rid of leftovers at the end of the week -then a -I’m working on blog post type- of salad.

2bean-salad82bean-salad10

Sometimes you have time to whip something delicious up sometimes you don’t. This salad represents I don’t have time to cook and I need to type up some recipes, there’s some laundry waiting, I want to do some meal prep. Oh crap it’s Sunday night, I’m hungry, what can I eat? I’m getting a little hangryyyyy.

Yeah those were my exact thoughts the night I made this salad.

The next day, I started craving the flavors. I actually didn’t add anything other than Real Salt’s Seasoning Salt the first time around, the second time I made this salad I had a little more time and I wasn’t in such a b*t$hy mood.

Adding cumin was such a stellar move.

I ended up making a big batch of this and serving it at my families BBQ the following weekend. The feedback was great and I thought, I’ve made this -clean out my fridge- salad three times and keep coming back to it, maybe that’s a sign it should go on the blog.

So here it is. A delicious, nutrient dense, mood boosting 2 bean salad. I used tomatoes, green onion and mixture of green and yellow bell peppers, if you only have green than only use green, or red, orange whatever color floats your boat.

I’ve been using Redmond’s Real Salt for a while now. I actually didn’t even know they made flavored salts, like garlic and onion along with their seasoning salt which I have become way too attached to. I started using it on my Stovetop Roasted Chickpeas and they came out delicious. Then it was more of -I don’t feel like taking bunch of spices out so I’m gonna use this- making my life so much easier. It has turned into my go to seasoning staple. The blend has organic onion, coriander, black pepper and real salt, Real Salt did all the work and all I had to do was use one product instead of five. Thank you very much.

Great thing about the 2 bean salad is, it’s quick and easy, you can pair it with roasted chicken, grilled steak, or you can serve it with a side of quinoa if you like. I actually eat this as is. The End of Summer 2 Bean Salad comes together in less than 10 minutes if you already have cooked black beans and chickpeas.

2bean-salad82bean-salad4

End of Summer 2 Bean Salad
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Recipe type: Sala d
Ingredients
  • 1 cup of cooked chickpeas
  • 1½ cups of cooked black beans
  • 2 tablespoons of nutritional yeast
  • the juice of one lime
  • 2 tablespoons of olive oil
  • ½ teaspoon of seasoning salt, like Real Salt Seasoning Blend
  • ½ teaspoon of cumin
  • ½ cup of green onion
  • 1 a large tomato, medium dice
  • 1 small green bell pepper, small dice
  • ½ a small yellow bell pepper, small dice
Instructions
  1. In a large bowl add the chickpeas, black beans, bell peppers, tomatoes and green onion. Mix everything. Juice the lime, add the olive oil, cumin, nutritional yeast, and the seasoning salt. Let sit for about 5 minutes to let all the flavors merry and enjoy.
  2. Can be eaten cold or room temperature.
  3. Leftovers keep in the fridge for up to 3 days in an airtight container.

I am beyond stoked when you make a recipe from Follow Our Passion! If you make this easy peasy End of Summer 2 Bean Salad tag #FOPfoods -Cannot wait to see them!

Recipes, snacks

Cashew Cheese Sauce

Cashew Cheese Sauce is the best invention ever. As much as I would love to take full credit for its invention, sadly I wasn’t the one that came up with it, I have however carefully mastered my own version of it. Cashew Cheese Sauce  is literally magic for people who are vegan, dairy free or just want something new to try. I use it on everything, spread on toast with some extra nutritional yeast, as a base for mac and cheese, on a bagel with some smoked salmon and even as a base for a lot of dips.

cashew cheese saucecashew cheese sauce

You can make it savory or sweet, in this case this is my basic savory recipe. All you need is 6 ingredients if you count water and you have yourself a delicious creamy, dairy free, cheesy sauce.

The kicker in this sauce is the nutritional yeast, it isn’t optional for this cheesy sauce, my favorite brand is from bragg

Amazing add-ins  to switch up your basic sauce:

  • roasted garlic
  • roasted cherry tomatoes
  • Sriracha

Cashew Cheese Sauce
Print
Recipe type: sauce
A dairy free, vegan creamy cashew cheese sauce spread/dip perfect for people who are lactose intolerant.
Ingredients
  • 2 cups of cashews
  • 1 cup of water
  • 2 garlic cloves
  • 3 tablespoons of nutritional yeast
  • 1 teaspoon of salt
  • 2 tablespoons of olive oil
Instructions
  1. In a medium size pot add cashews, cover with water and bring up to a boil on high heat. Once the water boils remove from heat. Let stand for a few minutes and drain.
  2. Place the drained cashews with the rest of the ingredients in a food processor and blend until smooth. Check the seasoning might need a little more salt. Store in fridge for up to 4 days.

I hope you enjoy this recipe as much as I do! What crazy ways do you use cashew cheese sauce in?

Don’t forget to tag #FOPfood on Instagram if you make this Cashew Cheese Sauce recipe, I love seeing all your amazing pictures.

Lifestyle, passion tips

4 Reasons Breakfast Is So Important:

Did you guys know September is National Breakfast month? I know. It’s a thing!

Seriously speaking though, my favorite meal of the day has to be breakfast, on days off then I would switch to brunch.

To me is the best of both worlds, you can get away with eating something totally sweet and almost dessert like or you can eat pizza or tacos.

Apart from the fact that it’s my favorite meal, breakfast also happens to be one of the most important meals of the day and sadly the one most people skip out on.

No judgement. I for a very long time skipped this marvelous meal, when my eating disorder was in full range it was the first meal to go, then it was dinner, getting off topic.

For some reason it’s the meal most people skip out on, whether they say it’s lack of time, not being hungry or thinking like I did for many many years it’s just breakfast I’ll be skinnier if I don’t eat it, it’s early, who care.

Sadly. Wrong. (can you pretend I said wrong like there was a beeper and I use a funny voice) I had two cups of coffee and I’m a little jittery. Oops.

Guys.  There’s always time for breakfast and eating breakfast actually helps you loose weight, keeps your blood sugar from crashing, wait, I’m getting ahead of myself. I’m going to give you 4 reasons to rethink skipping breakfast and also share with you 4 breakfast recipes trends that I’m loving at the moment, making breakfast quick and healthy.

Just remember next time you think, I don’t have time, I’m not hungry, I don’t want to, I’m not a breakfast person whatever the reason maybe…Remember these 4 reasons.

Reason #1

Eating breakfast is said to improve cognitive brain function which is related to the memory part of the brain, you are essentially fueling your body and brain as soon as you wake up, your body and brain have been in “sleep mode” for 6+ hours. It needs something to fuel itself with.

Reason #2 

It helps you maintain your blood sugar stable throughout the day, remember that when you skip meals your blow sugar spikes, most people think that skipping meals actually would cause your blood sugar to drop, when in reality it actually makes it higher. What happens when your blood sugar is too high, you can get dizzy, faint, get moody, the list goes on. HANGRY.

Reason #3

Researchers say that people who eat first thing in the morning every day, have a lower chance of heart disease than those who skip the first meal. It is also said that skipping breakfast is associated with hypertension.

Reason #4 

Starting your morning with something healthy to eat actually helps you maintain your weight or even help you loose weight. When you eat first thing in the morning it helps avoid stress which can actually increase your chances of overeating and any cravings you might have throughout the day.

4 Breakfast Trends I love & Will Totally Cure Your No Breakfast Habit 

Smoothies/Smoothie Bowls

Smoothie and smoothie bowls are literally my go to morning meal 95% of the time. They can make a filling meal on their own or stand next to something else. The great thing is they are easy to take on the go. Jessica from Jessica In The Kitchen has a not only nourishing and protein packed smoothie bowl it’s also pretty to look at. She uses beets, berries and bananas to create a sweet, creamy delicious meal. You can find her recipe here

Overnight Oats

Overnight oats are a busy bees best friend. You can make one for each day of the week one evening and have your food ready for you in the morning. If you use a small mason jar or a glass jar with lid you can take your meal on the go and eat it while you take the train or sit at your desk. Angela from Oh She Glows shares her vegan take for Vegan Overnight Oats, it’s super simple, delicious and filling. Click here for her recipe.

Avocado Toast

If you are more of a savory person first thing in the morning, I have you covered, avocado toast is going to rock your breakfast world. Gina from Skinnytaste has mashed two of my favorite concepts together, avocado toast and hummus toast. The combination is spectacular, you can get the recipe for Hummus Avocado Toast here.

Eggs

Are you an egg person? If you are and you have 10 minutes you need to try Unicorns In The Kitchen Persian Spinach and Eggs- Nargesi. This is a simple vegetarian meal that is natural gluten free, you get a good dose of protein from the eggs and a veggie serving from the spinach. Check out her recipe here. 

Try some of Follow Our Passions breakfast recipes, like my Supercharged Blackberry Smoothie Bowl or my Creamy Vanilla Raspberry Overnight Oats

What are you favorite breakfast recipes? Are you a quick breakfast person or do you like to take your time and read the paper while you eat?

beverage, desserts, Recipes

Blackberry Toasted Marshmallow Milkshake

Guys did you know that there’s a national toasted marshmallow day? Yeah. Today is National Toasted Marshmallow Day.

There’s also a s’mores day which weirdly I knew about, sadly I had no idea that toasted marshmallow day even existed, I feel like I’m letting down my love for marshmallows.  Do you think they will kick me out of the marshmallow club? Oh man I hope they don’t. In honor of this national holiday which I’m super excited about, I present to you my Blackberry Toasted Marshmallow Milkshake.  I think this might be my way of staying in the club.

The secrete ingredient is tahini. There’s actually a funny story behind the mixture of tahini and blackberries. So I think maybe a year ago or so maybe more, I saw Rochelle Bilow make a blueberry and tahini sandwich which she posted on Instagram. Until that day, I have no idea why I never thought of mixing tahini with fruit. Halva exist and that’s sweet so why didn’t I ever think you could make a dessert or something sweet with tahini. I don’t know I blame my creativity rut for that. As I was saying she made this sandwich and I couldn’t stop thinking about it so I made a blueberry and tahini smoothie. OHMIGOOOD. That was amazing.  I can’t even describe how good it was. Since then I’ve been a little addicted to the combination of tahini +cinnamon +blueberries/blackberries together.

Blackberry Toasted Marshmallow Milkshake Blackberry Toasted Marshmallow Milkshake Continue Reading

desserts, Recipes

Chickpea Chocolate Chip Banana Cookies

I know, you’re probably thinking, did I just read that correctly? Does it really say, Chickpea Chocolate Chip Banana Cookies? Yeah, you did. Yes, they are. No they don’t taste like hummus or chickpeas, instead as crazy as it sounds these cookies are moist, delicious and full of cookie flavor.

The chickpeas actually take in all the flavor from the vanilla and almond butter and create this hybrid of a brownie, cookie, kind of consistency which is just mind blowing. The flavor is like a cross between a chocolate chip cookie and a banana muffin thanks to the banana chew bites.

I know you’re probably wondering where the recipe for these cookies came from. The answer is quite simple, I got the recipe inspiration from a combination of sources, I tried some chickpea brownies from a company called Pure Genius and after completely falling in love and converting I realized there had to be a way to use that idea to make cookies.

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breakfast, Recipes

Gluten Free Vegan Banana Pancakes

Banana pancakes are the bomb. Pancakes in general are pretty baller, sure I’m more of a waffle girl but pancakes come in close right behind them. These Gluten Free Vegan Banana Pancakes are going to rock your pancake world.

I’m using my go to Gluten Free Vegan Pancake and Waffle Mix from Enjoy Life Foods which makes my life so much easier. I just follow the directions on the box to make the pancake base and then add a little extra love with the help of cinnamon, nutmeg and orange zest. The orange zest really adds a nice layer of flavor, the best part is using the sliced bananas instead of just adding mashed bananas  gives you not only texture but banana pieces in your pancakes. You don’t have to add walnuts, if you have any nut allergies just keep them out. I dig the walnuts in the pancakes it gives me flashbacks to banana nut bread.

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breakfast, desserts, Recipes, salad, snacks

5 Fabulous Ways to Use Granola

5  Fabulous Ways to Use Granola

I’m a yogi bear aka granola junkie.

As a kid I truly underestimated this oat clustered goodness, I thought it was something old people ate. In my young eight year old mind it was the raisin brand of cereal.

Man was I wrong. I’m telling you I had no idea what I was missing. I thought Trix was where it was at. I’m sure lots of kids feel that way. Dude Lucky Charms. That was also a favorite of mine. Don’t get me wrong. Still a huge fan.

Finally I got my crap together and realized that granola was the real deal and man is it good. I know it can have a bad rap, people say its hippy food, they say it isn’t healthy, or they think what I thought, that it was boring. If you are one of those I’m not sure, its just breakfast thing, I don’t eat yogurt so why would I get any. I’m of a cereal dude. Then you need to double check your granola facts, it is way more than just a topping for yogurt or a substitute for cereal.

Granola is one of those lucky guest that can go in the savory or sweet department.

I give to you the fabulous 5 ways I love to use granola, other than as a cereal or smoothie topping, which just shows you why granola rocks so much.

Not only am I going to give you awesome fabulous ways to use your granola, I am also going to give you a few of my favorite brands, that I personally love. Love with a capital L. Or if you are feeling adventures, go whip up your own.

Do not think granola as hippy food, granola now a days is full healthy ingredients like nuts, seeds and dried fruit but also very, very tasty.

Baked Apples

Need a quick dessert to impress some friends and don’t have much time to whip it up, if you have some apples in your fridge, granola in the pantry you have an amazingly delicious and quick baked apple.

Angela from Oh She Glows has an awesome recipe featuring a homemade granola, if your feeling lazy just sub in any of your favorite store bought granola or take a look at my favorites. Keeping it real with wholesome ingredients, this is a recipe everyone will love. Get the recipe here for Baked Apples Stuffed with Cinnamon Pecan Oatmeal.

Use Granola as A Topping for Roasted Veggies

Wow your guest or anyone for that matter by topping your roasted root veggies or veggies in general with some crunchy granola clusters. I’m telling you, they won’t know what hit them. 

Sommer from A Spicy Perspective has created a gorgeous dish of roasted root vegetables and arugula then topping it with a pumpkin seed almond granola. If your short on time make this amazing salad with store bought granola. Find her recipe for Roasted Root Vegetable Salad here.

Exchange for Croutons

This is the latest chefs trick, adding granola into different salads instead of croutons. 

Check out my Kale and Butternut Squash Salad with Granola here.

 

Make a Crisp or Tart with Granola Topping. 

This is seriously the best thing ever. Making fruit crisp with already made granola makes your life so much easier. 

Rachel from Bakerita has this awesome blueberry crisp type tart in where the granola is actually used in the crust. Digging the fact that it’s vegan and  gluten free. You can find the recipe for Blueberry Crisp Tart with Oatmeal Crust here.

Granola Cookies

Mix your favorite store bought granola or homemade into your cookie dough recipe for a truly wonderful yogi bear experience. I love doing this with chocolate chip, peanut butter and oatmeal raisin. I actually will be putting up a Chickpea Chocolate Chip Banana Cookie recipe soon and it makes an amazing base. You can do this with any cookie dough to be honest. 

 

My Favorite Granola Brands

As much as I love to cook sometimes good quality store bought granolas have it going on, as a smoothie bowl topping, something to throw on top of my kale salads or a healthy snack to munch on. These are some of my favorite brands that stick with my food philosophy. 

Jessica’s Natural Foods

Gluten free, non-GMO and with awesome flavors like, chocolate chip, chocolate hazelnut and my favorite vanilla maple. 

Mamma Chia 

Organic, dairy and soy free, these chia filled granola clusters have 10 grams of protein in each serving. Try my favorite vanilla almond.

Purely Elizabeth 

Gluten free, diary free and full of ancient grains and refined sugar free, try one of their unique four flavors, my personal addiction, blueberry hemp. 

Love Grown

Gluten free, non-GMO, vegan and protein packed, check out 5 of their amazing flavors, like my current favorite apple walnut delight. 

What are you favorite granola brands? What ways do you like to enjoy your granola? Are you more of a savory granola muncher or a sweet one? Do you keep things simple and just snack on it or are you adventures and like to recreate a recipe with granola. Share your thoughts! I love to hear them.

desserts, Recipes

Vegan Almond Butter Popcorn Treats

Almond butter, marshmallows and popcorn, what more could you ask for in life? Sure a trip to Japan, to meet a Geisha and maybe win a million dollars but other than that, seriously?

Okay. Maybe it’s just me since I really, really dig all three of these. But hello? Vegan Almond Butter Popcorn Treats, where have you been all of my life?

I literally just created a mashup off random things I like, no I’m obsessed with and sometimes I don’t like to admit just how much of each I consume.

In college my mini fridge was filled with bags of mini and large marshmallows, now my freezer holds a vegan variety to accommodate my new way of eating. My friends would mock until they came in drunk asking for some.

BTW give Dandies a try, they are awesome.

Almond butter is one of those guilty pleasures of mine, I literally at this moment have maybe 5 different kinds, I have this vanilla expresso one from Wild Friends, there’s also Vanilla and Maple from Justin’s, I also have a few more from Wild Friends and that’s just almond butter don’t even get me started on other nut and seed butters.

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Popcorn is one of those snacks I can consider a meal at times. I would love to say Olivia Pope has something to do with it, but the reality is I’ve always been a popcorn fan.  My brother for my 22nd birthday bought a very cute popcorn machine. Its awesome. I might show it to you.

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beverage, Recipes

4 Ingredient Mango Strawberry Limeade

If you like strawberries and mangos and squeezing limes in the rain. I like strawberries and mangos and squeezing limes in the shade. I think I wanna marry strawberries and mangos and get lost with some limes. I like drinking 4 Ingredient Mango Strawberry Limeade.

Did I make you laugh? Admit it you guys are loving my song making skills. Hahahaha. If I can’t laugh at myself who else is going to?  I’m sorry for my childish weird ways. This side comes out more than I would like to admit.

Happy almost fall!

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Recipes, salad

Kale and Butternut Squash Salad with Granola

I know most people are over kale and salads, for that matter. I on the other hand cannot remove myself from the massaged kale salad wagon or even the kale chip wagon, actually I’m still head over heels for kale. I also really like butternut squash, not only is it available year round for me and extremely versatile it’s also super tasty and good for you.

Butternut squash is full of vitamin A , C and a good source of magnesium as well as potassium. While I love to eat creamy butternut squash soup I also have an appreciation for roasted butternut squash in salads or just as is.

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main dish, pasta, Recipes

Kid Friendly Vegan Mac and Cheese

Mac and cheese is comfort food, sadly being lactose intolerant makes it a bit more difficult to enjoy this comforting dish.

As much as I miss and love cheese, finding ways to recreate old classics makes my job in the kitchen so much more fun. I’m really into taking vegetables and creating unique sauces that mask the vegetable taste yet hold all the nutrients. That way I can trick people. Hahaaaaa.

This Kid Friendly Vegan Mac and Cheese is a great example. I use butternut squash puree to coat some gluten free pasta before sprinkling the top with a gluten free, crispy topping.

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Kids to me are one of my biggest critiques. They’re super picky eaters, when I get to serve something like my Kid Friendly Vegan Mac and Cheese and have kids eat it without thinking the sauce it made out of butternut squash, I feel like a boss in the kitchen.

I roasted my butternut squash with the skin on and then pureed it with some water until it was creamy and smooth. If your running short on time you could substitute it easily with store bought no biggie. The star of the sauce is the mixture of nutritional yeast, a little mustard, paprika and my surprise friend Blendfresh Orange  which I use to bump up on the veggie and fruit front without any additional flavor or color! Scoreeeeeeee.

If you are new to nutritional yeast, my friends get on the nutritional yeast wagon. It is AMAZING. It delivers a slight cheesy, nutty flavor, its almost hard to describe flavor. I add it to everything. From scrambled eggs to popcorn. I would definitely say it’s a staple in my kitchen.

The crispy topping you see on top is made from Enjoy Life Foods Plentils Chips.   I crush them up with my hands, mix them with a little vegan butter, some more nutritional yeast and top the casserole with this mixture before baking it off to a golden brown color.

Great news: This reheats beautifully, I shot the recipe, enjoyed one for lunch and then reheated the other three the following evening for dinner with some friends. The sauce was still creamy and cheezy, it didn’t dry out and the topping was incredibly crunchy.

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You won’t be able to stop eating this Kid Friendly Mac and Cheese with Crispy Topping, it’s that good.

Kid Friendly Vegan Mac and Cheese
Print
Creamy, decadent and delicious. This kid friendly Mac and Cheese with Crispy Topping is not only vegan and gluten free, it is also nut free. Give this dish a try when you want to sneak in veggies to your pickiest eaters.
Ingredients
  • 1½ cup of pureed butternut squash (homemade or store bought)
  • 1 + 1 teaspoon tablespoon of garlic powder
  • ½ teaspoon of paprika powder
  • 1 tablespoon of Dijon mustard
  • 2 tablespoons of vegan butter, separated
  • 4 tablespoons of blend fresh orange
  • 7 tablespoons of nutritional yeast, separated
  • 1 bag of gluten free brown rice pasta, like Field Day
  • 2 tablespoons of salt + enough to taste
  • 1½ cups of Enjoy Life Plentils
Instructions
  1. Preheat oven 450.
  2. In a large pot with matching lid, fill with water and add the 2 tablespoons of salt. On high heat bring water to boil. Once it reaches a rolling boil add the brown rice pasta, give it a stir to prevent sticking and place the lid. Reduce heat to medium high. Follow directions until pasta is al dente. Reserve 1 cup of pasta water to add to sauce.
  3. In a medium size sauce pan on low heat, add 1 tablespoon of vegan butter, garlic powder, and stir in the purred butternut squash. Then add the Dijon mustard, blend fresh powder, 5 tablespoons of nutritional yeast, ½ teaspoon of paprika, 1 cup of reserved pasta water. Stir everything until combined, cook for about 2-3 minutes. Check for seasoning, if needed add more salt.
  4. Once the pasta is cooked, drain.
  5. Toss the sauce with the pasta.
  6. Pour pasta mixture into individual ramekins or a large casserole dish.
  7. In a small bowl add the plentils and crush them with your hands. Add the remaining 1 tablespoon of nutritional yeast and vegan butter. Mix until well combined, Top the casserole or individual ramekins with this mixture.
  8. Bake at 450 for about 10 -15 minutes. Then turn on broiler, broil for an additional 2-3 minutes until golden brown. Enjoy.
  9. Leftover keeps great in the fridge for up to 4 days.

I am beyond stoked when you make a recipe from Follow Our Passion! If you make this incredible Kid Friendly Vegan Mac and Cheese tag #FOPfoods -Cannot wait to see them!

Disclosure: I have not been compensated for this post. I received the samples from Enjoy Life Foods. I was not required to use them in a recipe, but I loved this mac and cheese so much I wanted to share the recipe with you guys.  I only talk about brands I whole heartedly stand by. Thank you for supporting Follow Our Passion. 
life, Lifestyle

Why I Drink Bentonite Clay Everyday

Alright, I’ll admit it, I’m a bit weird actually no I’m really weird and you are going to have one more reason to consider me weirder than normal when I tell you that drink clay everyday to be more precise I drink bentonite clay every day. At least I try to, it’s more of a 5-6 days out of the week type of thing. Before you get decide to close the window just hear me out. It’s not that out there.

For the last three months I’ve been drinking bentonite clay every day. I get a lot questions as to why I’m drinking it and what it taste like, what the benefits are, if I fell and hit myself with a rock, why the hell am I drinking dirt? Yeah I get those all the time. Before I dive into the why I’m into bentonite clay and all that jazz. Can we discuss the olympics for just a minute?

Okay here I go:

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breakfast, desserts, Recipes

Creamy Vanilla Raspberry Overnight Oats

I know what your thinking, another creamy overnight oats recipe.

Just hear me out.

These overnight oats are creamy, delicious and full of vanilla flavor. I know most people say that about their overnight oats but these are something else. The vanilla works its way into the actual oats, it also finds its way into the quick raspberry vanilla sauce that makes my mouth water.

I actually created this recipe by accident. Don’t all my yummy recipes happen this way? I think. I should look into that. Haha. Kidding. I sometimes talk to myself.

I was making overnight oats one evening, when I took out the almond milk that had less than half a cup still in the carton. Thinking that I had a few more cartons in my pantry. I poured the little amount that was in the near empty one and started to search for another carton. Turns out after searching my entire kitchen. I was out.

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Recipes, side dish

Stovetop Roasted Crunchy Chickpeas

Chickpeas are normally my go to bean of choice. Roasting them to me is the best way to eat them, sure I love hummus but the texture I get when I roast my chickpeas is unbelievable.

These Stovetop Roasted Crunchy Chickpeas are going to be your new favorite way to make chickpeas.

Seriously.

stovetop roasted chickpeasstovetop roasted chickpeas

Your going to be addicted. I even have my non liking chickpea friend liking these. The texture changes drastically and the flavor is entirely up to you. You can literally flavor them any way you like. They’re like blank canvases.

I love to eat these with some greek yogurt and a little lemon juice, they are amazing with some hummus and a great addition to your salads.

The best part is they are incredibly easy to make.

You can even enjoy these as is, as a snack.

I always use turmeric to add an natural anti- inflammatory benefit to the dish, the turmeric flavor doesn’t really come out.  So for those of you who aren’t too sure about turmeric in the sense of taste, you have nothing to worry about.

I’ve made these with cinnamon and a little pumpkin pie spice, I’ve made these Italian.

The possibilities are endless.

Currently I’m addicted to the Greenpoint Trading Co. HAWAIJ spice mix and love adding it in with the chickpeas.

This recipe here is my base recipe, you can add whatever you like to it afterwards, if your keeping it on the savory side than continue with the base recipe, if your going into the sweet route than skip everything and just keep the 1 tablespoon of turmeric and substitute the olive oil for coconut oil.

I know, a lot of people enjoy making them in the oven, to me there’s something special in using my seasoned cast iron skillet.

For those of you who need a new way of eating chickpeas this one is for you. Good news is you can make a big batch and store them in an airtight container in the fridge for up to a week.

The recipe can be easily doubled or tripled if you’d like, the only thing you need to make sure is that the cast iron skillet or skillet of choice that you’re using is large enough to cook the double or triple batch.

stovetop roasted chickpeasstovetop roasted chickpeasOptions: You can change the seasoning any way you like, try these other versions for a surprise twist.

Middle Eastern: I like using Greenpoint Trading Co. HAWAIJ which has a blend of black pepper, cumin, turmeric, coriander and cardamom

Italian: 1/2 tablespoon of onion powder and of dried oregano+dried basil+ 1/2 teaspoon of onion salt

Asian: 1/2 teaspoon of ground ginger+cayenne pepper +1/2 tablespoon of garlic salt Substitute sesame oil for olive oil

BBQ/Smokey Flavor: I like using Greenpoint Trading Co. Dracula’s Nightmare which includes: sesame seeds, garlic, onion, oregano, basil, celery seeds, paprika and thyme. Since that is a salt free seasoning blend its perfect for people who need to watch their salt intake but want to keep all the flavor.

Don’t forget to try them, you might need a little more salt. Always taste as you go, tastebuds vary from person to person.

If you make these Stovetop Roasted Crunchy Chickpeas, tag #FOPfood I love seeing all your creations.

Stovetop Roasted Crunchy Chickpeas
Print
Serves: 2 cups
Crunchy, crispy, full of protein and covered in delicious seasoning these Stovetop Roasted Crunchy Chickpeas are going to be your new favorite way of enjoying chickpeas.
Ingredients
  • 2 cups of cooked chickpeas, rinsed
  • 4 tablespoons of olive oil
  • ½ tablespoon of seasoning salt, like Real Salt Brand
  • ½ teaspoon of garlic salt, like Real Salt Brand
  • 1 tablespoon of nutritional yeast
  • 1½ tablespoons of turmeric
Instructions
  1. In a large cast iron skillet or skillet of choice add 2 tablespoons of olive oil, chickpeas, seasoning salt and garlic salt. Cook for about 8 minutes.
  2. Lower heat to medium low, add the remaining olive oil, the turmeric, nutritional yeast and continue to cook for another 10-15 minutes.
  3. Let cool and store in a airtight container in the fridge for up to a week.

The salt I use in all my recipes is Real Salt. I’ve been using their salts for years and was really excited when they sent my way a bunch of their seasoned salts, including garlic, onion and the seasoning blend.

 

Disclosure: I have not been compensated for this post. I received the samples from Real Salt,  I was not required to use them in a recipe, but I love this chickpea recipe so much I wanted to share it with you guys. 

breakfast, Recipes

Supercharged Blackberry Smoothie Bowl

supercharged-smoothiebowl6supercharged-smoothiebowl8

I have some terrifying news to share with you guys. Okay, maybe it’s only scary for me but it’s a little shocking. I found yet another gray hair on my head. I know you’re probably thinking okay why are so worried? You can die your hair, quick problem solved. Yeah about that, so I used to be very experimental with my hair, changing the color all the time.

I had been changing my hair color for so long, I forgot my what my natural hair color was like, then I chopped it off which wasn’t a good look by the way. It was actually pretty scary, I felt like a dude. Don’t laugh.

Anywho. After that, I thought, I think I need to go all natural for a while and I’m really digging it. For the first time in I don’t know how long I am comfortable with myself in a more au natural look. I think its the same way I am with my food, I like things clean, unprocessed and good for you, that’s the same way I feel about my beauty routine. Which reminds me, have any of you tried collagen protein powder in your smoothies? I’m seeing it all over the web and it has me a little curious. If you have any tips, favorite brands or just opinions? Share please.

Well enough of gray hairs and the real struggles of getting older. #dontmock

In the real sense of the word, I am getting older and with time have realized I can no longer stay up working late like I could when I was in college. Overnighters are not welcomed anymore. Seriously.

Last week my brain was super tired not only was it super tired, I was overworking myself, between being a little behind on the blog, not having a day off in my real job in over ten days. I was ready to just lock myself in my room.

Sadly my brain still functions and something not too fun happened.

It was Saturday night I was working on a recipe post, when it happened, I fell asleep typing. Am I setting the right mood?

Then my brain went off around 4 AM telling me you (maybe yelling) didn’t finish! Which made me toss and turn until I just decided to get up and finish the post, then I was full of energy and kept going until around 6:30 when I started to crash. Sure I could of gone back to sleep, only problem, I had work that day. Real life called and reminded I still have a day job where I had to be.

I know most of you are thinking, hey get some coffee. Sure I could. Just I’m a little sensitive to caffeine and too early in the morning or too late in the day and it will backfire. I’m glad I have my new favorite addition to my morning smoothie bowls–Natural Citizens Energy Smoothie Booster. Actually the reason behind even getting this protein powder was because my health guru said I wasn’t eating enough, a couple months ago and was overworking my body. Sidenote: Do you  know how hard it is to find a protein powder that taste good. Or even just doesn’t alter the taste of your food. The struggle is real. Since this one doesn’t have any added flavors it blends in great to any smoothie I make and I’ve even worked it into my overnight oats.

This smoothie bowl is beautiful inside and out. Inside its filled with quinoa, Rhodiola rosea, maca and green tea thanks to Natural Citizens smoothie booster, and since they are awesome they also happen to be non-GMO, certified organic, vegan and gluten free which is a must for me. On the outside the bright purple hue just makes me swoon. Seriously. Loving the purple thanks to blackberry, strawberries and raspberries. Oh berries how good are you.

If you need a good recommendation for granola clusters, Jessica has you covered. I am currently obsessed with the Chocolate Chip granola, this smoothie bowl is topped with the Vanilla Maple. I was shooting the recipe and snacking on the granola. #dontgivemethatface

What do you do when you are crashing? What are your go to boosters to supercharge your smoothies or smoothie bowls.

Don’t forget to tag us if you decide to turn your smoothie bowls into superwomen smoothie bowls,  supermen smoothie bowls or superME smoothie bowls.  #FOPfood

Supercharged Blackberry Smoothie Bowl
Print
Recipe type: Smoothie Bowl
Serves: 1
Something sweet, fruity and full of energy for breakfast. Look no further than this supercharged smoothie bowl full of blackberries, Natural Citizens energy smoothie booster, this is perfect for summer months to cool yourself off from the heat.
Ingredients
  • 1 large frozen banana
  • ¼ cup of frozen mixed berries
  • ¼ cup of frozen blackberries
  • 2 tablespoons of almond butter
  • 2 tablespoons of hemp hearts
  • ¾ of a cup of almond milk, or more if want a thinner consistency
  • 1 serving of Natural Citizens- Organic Energy
  • Toppings: (optional)
  • ½ a sliced banana
  • GF Granola clusters, like Jessica's Natural Foods
  • Fresh berries
Instructions
  1. In a powerful blender or food processor, add all your ingredients but the toppings. Blend or process until smooth.
  2. Spoon into a bowl, top with toppings if using.
  3. Enjoy right away.

 

I was not compensated for this post. I did receive the samples from Natural Citizens. I was not required to use them in this recipe, but loved it so much that I wanted to share it with you. All thoughts and opinions are my own. Thank you for supporting Follow Our Passion.

desserts, Recipes

Orange Avocado Pudding

avocado-orange-pudding5avocado-orange-pudding2

Did you guys know, avocados are fruit? Yup. They are. Not only are they fruit but avocados are pretty bland, hey before you get mad, I love avocados, they’re buttery and delicious. Regardless of the fact that they’re buttery and delicious they’re still  pretty bland, it’s actually pretty awesome if you think about. Why? Well, guys that means we can treat it the way its supposed to and enjoy it in a sweet and/or savory way. I grew up eating avocado with most of my meals. My family’s Colombian, it’s typical to eat avocados, with soups, rice, chicken, arepas, the list is endless. When I lived in Rio way back in the day, I noticed Brazilians eat avocado in dessert form, which was bizarre and at the time, my young 11 year old brain couldn’t process that info and put it in the back burner.

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desserts, Recipes

Stovetop Apple Crisp

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Have something delicious coming your way tomorrow... Have an guesses?? Give you some hints. @bobsredmill gluten free oats and some delicious apples.

Stove-top-apple-crisp10

Funny thing. This recipe was actually created for a friend of mine and the story behind it is quite entertaining.

So a week or so ago a friend of mine calls me around six and is freaking out and  saying she needs me to go into chef mode.

Which means she needed a recipe yesterday. When I asked her what it was for it turns out she wanted to impress a guy. Total girl move, am I right? No judgement we’ve all been there and will continue to be there.

Anyways. Two things, she needed a quick dessert recipe and was giving me two conditions. The first it had to be done in less then 45 minutes since the guy was due at any minute, which meant she couldn’t go out to buy anything and it had to be stove top since she doesn’t have an oven.

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beverage, breakfast, Recipes, snacks

Kale Peanut Butter Green Smoothie

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When I was in middle school peanut butter and I were best friends. I ate peanut butter like it was my job. When my ED took a over, peanut butter turned into the enemy and my long relationship with him soon came to an halt. While I was in FAU the late night cram sessions called for peanut butter and we decided to put the evil break on hold and resume our loving friendship.

After I left FAU I ditched peanut butter and started a new friendship with almond butter, then I discovered all sorts of nut butters while living in Cambridge and my love affair with nut butters took off.

A few months ago while I was at the Everything Food Conference I discovered thanks to our lovely sponsors from better body foods, the PB Fit Peanut Butter Powder.  Its NON GMO which is super important to me and also the fact that it’s in powder form tells me it would be a great addition to not just this smoothie but other recipes in the near future.

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Recipes, salad

Chickpea Summer Salad

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Summer time is all about easy, lazy recipes that come together in no time that are still equally delicious and healthy. That and reading a good book by the pool while guzzling down delicious refreshing drinks like my Pineapple Cucumber Mint Coolers.  Oh and running in the afternoon while the sun is still out, not too harsh that you can’t stand it but enough that it increases the sweatiness and gives you a little face tan.  This to me is what summer is all about. Not gonna lie, I prefer 1000 times more fall and winter than summer but if were going to do summer we might as well enjoy it.

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Recipes, snacks

Collard Green Hummus

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The other day something magical happened. Magically unexpected. I created a recipe without even trying and fell head over heels for it. I know, I know your probably thinking people say this all the time. Trust me, it is crazy good. I mean mind blowing good. Then again I might say this next week, who knows. At the moment this Collard Green Hummus is all I can talk about.

This whole thing started when I started having a collard green craving crisis.

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main dish, Recipes

Mushroom Gravy Quinoa Bowls

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Do you ever have those moments when you have no idea what to make for dinner or even lunch?

Not even the slightest idea of what to make, even though the possibilities are endless.

That happens to me all the time, especially when the fridge is at its fullest, my mind keeps going at constant non stop rate of creating recipe upon recipe and I get so excited that I end up lost. True story.

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beverage

Pineapple Cucumber Mint Cooler

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I don’t know about you, but I totally forget about cucumbers and sometimes think of them as just the crunchy topping on my salads or the nice addition to my goat cheese and cucumber sandwiches. I forget that they add amazing health benefits and can easily sneak them into my smoothies and juices.

You mean you didn’t know that cucumbers are high in vitamin A, B and C? How did you not know that? Its okay. Well good thing I am here to share this little fun fact with you. Hehehe.

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main dish, Recipes

Garlicky Broccoli with Almonds

Roasted-garlicky-broccoli13Behind the scenes of one of my favorite recipes: coming soon: featuring: Almonds

Fun fact:

When I was younger I was obsessed with broccoli and cheddar soup. The kind of soup you get at fast food or chain restaurants, you know the thick, dense, calorie packed, the one you crush up those packaged crackers on top off. Yeah that one. I know you know what I’m talking about. Don’t pretend you don’t.

Funny thing is, I am still very much obsessed with that soup. It’s comforting to me, I don’t know why, there’s no weird reason behind it, it just is.

The soup I make at home now is a lot healthier and not going to affect my lactose intolerant self like the one I ate as a kid but still very good.

While I will at some point in the future share my creamy, dreamy, vegan broccoli soup today I am going to share something that isn’t soup related but is all about the broccoli. This is a simple, quick and delicious way to prepare broccoli.

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main dish, Recipes, salad

Roasted Baby Carrots

I had an interesting, slightly bizarre dream the other night.

 I was being followed by giant…grapefruits.

I told you it was weird.

 The strangest part of this entire scenario wasn’t that I was dreaming with giant grapefruits, what I find a bit more strange is that I’m not dreaming of carrot greens.

 You see I’ve been on a carrot green pesto kick.

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Recipes, snacks

Carrot Green Pesto

When I was little I had a fascination with vegetables in their full form as in with roots, greens and still everything intact.

Like carrots, radishes, beets and turnips.

I think a lot of it had to do with Winnie the Pooh and just the entire concept of the entire vegetable in its raw self. Not pre chopped, just in its pure veggie form.

What can I say? I’m a tad weird. No judgement.

You should know I had never really tried it so I didn’t know if it tasted good or not.

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Lifestyle, travel

Everything Food Conference 2016

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A few weeks ago, May 17-23rd to be exact I had the opportunity of attending the Everything Food Conference in beautiful SLC, UT. First food bloggers conference btw. It consisted of way too much yummy food (never an issue in my book), amazing speakers, wonderful presentations and most importantly I learned a ton+ met amazing people.

I could literally go on and on giving you a play by play of the conference, not my style though. To bring you back with me I’m going to share funny stories essentially memories to transport you there.

What would you do if you weren’t afraid? –Mary Crafts Homer

Since this is my blog I can go ahead and speak pretty candid. I was a ball of nerves. It might not had seemed like I was, but I was. The good news is I tried my best to put my nerves aside and be me. Something that is actually more difficult than you would think. You see I’m an introvert against what others actually believe. When I’m in an uncomfortable situation or I don’t know anyone, I tend to get really shy, quiet, pretty serious and hide behind my phone. If you ever see me staring at my phone trust me its a defense mechanism if you want to talk to me, just talk.

The amazing thing is when you finally realize you’re surrounded by people that totally get you, the nerves you had quickly diminish and you start to wonder when you will see them again?

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Lifestyle, passion tips, travel

Flying Essentials

I’m jumping up and down! After months of waiting, the day is here! On my way to Salt Lake City, Utah for the Everything Food Conference!

(That was me yesterday btw, I’m already in SLC!!!)

This conference has me all giddy and stuff for the following reasons:

 1:First food bloggers conference ever! YES!

2: Networking with all the amazing sponsors and incredibly talented fellow bloggers!

3: Food. That’s a huge reason all on its own right there.

4: All the fun times I will have and learning experiences. #livinglife

5: I’m gonna stop before you no longer like me, I can literally come up with a million other reasons.

 I am breaking out of the traditional recipe post and sharing with you my travel essentials.

 I’m talking airplane snacks, what my go to supplements to travel with, airplane attire and a few other tips to get you to your final destination weather that’s work related, vacation mode or in my case a little bit of both, in a fun, chic and healthy manner.

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main dish, Recipes, salad

Mock Tuna Salad aka Chickpea Of The Sea

Put the can of tuna down RIGHT NOW. You won’t need a can opener for this.

Chickpea of the sea.

Honestly that is what I would love to call this recipe.  Sadly it wouldn’t make really good SEO. Oh the troubles of blogging. Hehehe. Kidding. Actually not really, seriously why can’t google figure out if I name something Chickpea of the Sea that I am talking about a mock tuna salad. Oh well.

I am obsessed with chickpeas. For one they are a great way to get plant based protein. The second and most important reason is they are said to improve your mood, which to me is a pretty kick butt reason to eat chickpeas. Oh yeah and they’re really tasty. All good reasons in my book.

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breakfast, Recipes

The Best Gluten Free Waffles

You guys wanna hear something funny?

My little brother is home for the summer from college. That isn’t the funny part, wait a second.

I should mention my little brother also happens to be 21 and a fitness fanatic.

One of my favorite parts about having him home, apart from the obvious of spending time with him, is that he pushes my limits when we workout. When I say he pushes my limits, I mean he makes me feel the burn, a deep burn.

On Monday afternoon we went out for a jog/walk/walking lunges/I can’t move anymore type of workout. It was about 4 km long, just so you get an idea. Since I can’t really explain the distance let me put it to you this way, I easily did over 100 walking lunges on each leg. When I normally do: 3 sets of 20.

If you do the math you can imagine how my legs feel. Also there was no stopping in the jog/do sprints/some jumping squats/the end of walking lunges, there was keep going until your soar butt gets back home.

The feeling that my legs have at the moment, isn’t something I can describe, instead I have them yelling at me saying how much they want me to suffer now that I made them. No judgement on this front please.

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breakfast, Recipes

Orange Pumpkin Granola

When I was younger, I was the kid that would finish an entire box of cereal in one sitting. Don’t give me that face.

Actually my brother also participated in this weird adventure. We would sit there and eat the entire cereal box as if the world would end if we didn’t.  Getting up early before everyone else and watching cartoons was just regular weekend routine.

My mom always yelled at me and would tell us she wasn’t going to spend another dime on a cereal box again if we continued to eat it at such a fast rate. This was something that happened every weekend and every time we went to the store she would give in. Luckily.

Now that I am 25, sitting in front of the tv watching cartoons with a big ol’ cereal bowl is a bit frowned upon, I have taken my childhood routine and given it a little adult make over. While I no longer eat the entire bag or jar of home made granola in one sitting, its just as delicious and addicting as the stuff I ate as a kid.

I didn’t like the healthy kind, I liked the sugary kind, Fruity Pebbles, Lucky Charms and Frosted Flakes with banana and strawberries was “healthy” in my child like mind.

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main dish, Recipes, salad

Vegan Taco Salad

Happy Cinco de Mayo!

Confession time, while I love Mexican food. I’ve never had a Cinco de Mayo party other than when I lived in South Florida which was during my short time in FAU. That aside, its the perfect time to talk about my slight obsession with tacos and anything related to them.

Sadly as much as I love spicy food my liver doesn’t agree with it which means, I have to limit and when I say limit is more like I’ll be sick if I eat spicy food. Not gonna lie….it does happen on occasion, I eat spicy food, just like I sometimes enjoy a glass a wine or two. Shhh. No judgement. What can I say…I love food and anything food related. Hehehehe.

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desserts, Recipes

Lemon Olive Oil Cupcakes

I try to eat healthy, actually I eat pretty healthy most of the time.

Weirdly my body craves mostly green smoothies and eggs. I know it sounds like I am trying to sell you on green smoothies, but seriously, they taste so good.

Anyways,  recipe has nothing to do with green smoothies, I was starting to say I try to eat pretty healthy. I also tend to stay away from dairy, truth be told it makes me a tad sick with my lactose intolerance. I can tolerate a few cheeses, like goat cheese and sometimes parmesan (in little amounts).

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beverage, breakfast, Recipes, snacks

Simple Green Smoothie

Yo guys.

Here’s a question I have for you?

Do you have any particular breakfast item you are slightly obsessed with more than others? Or a snack you can’t get enough of?

For me its green smoothies.

I love them.

They are easy peasy to make, don’t have to dirty much other than the blender, a knife and cutting board. No measuring no nothing. All this makes me a pretty happy camper.

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Lifestyle, restaurant reviews

Makoto Panama, An Incredibly Experience

As many of you know I was given the opportunity of interning at Cafe Sushi while I attended Le Cordon Bleu Boston. Something you should also know is I have a very strong admiration along with respect for Japanese cuisine.

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In March 2016, Panama was graced with the opening of Makoto Panama, the second restaurant to Chef Makoto Okuwa. Lets get to know this brilliant chef. Not only did he apprentice throughout Japan, his homeland for over tens years before he deciding to hit stateside, he also happened to work as head sushi chef for the exceptionally talented individual —Chef Morimoto. Chef Makoto has since 2011 partnered up with restaurant mastermind Stephen Starr in you guessed it, Makoto Bal Harbour Shops.

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beverage, Recipes

Ginger Ice Tea

Ginger is one of those ingredients that you either love or you hate.

Sorry for the strong word.

I myself find it strange when I meet a ginger hater, weirdly its actually quite common to find people who dislike ginger.

If you are a ginger hater this post isn’t for you.

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breakfast, Recipes

Carrot Cake Pancakes

I love pancakes.

Pancakes are the way to go for breakfast. They can be savoury or sweet. I enjoy them with pure maple syrup, some vegan butter. I really like them wrapped around a sausage link, maybe with some jam spread over it before being wrapped. They are pretty tasty with some almond butter and bananas. Or with tons of scallions mixed in and eaten with some greek yogurt. Yes I am that, the pancake freak in the corner with drool down her chin as she dreams about pancakes. Don’t judge. Okay I might be a little dramatic but they are good.

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beverage, breakfast, Recipes, snacks

Ginger and Mint Green Smoothie

I stick to pretty much the same breakfast rotation on busy work mornings, the only time I get out of my comfort zone meals are when I happen to have the day off.

My comfort zone breakfast rotation is something along the lines of hard boiled eggs and a green smoothie or porridge and fruit, if I am really lucky and I happen to have some frozen oat waffles in the freezer, it makes me a pretty happy camper.

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breakfast, Recipes

Sweet Potato Breakfast Tacos

Hands down tacos are the ultimate food to eat.

They are definitely up there with my ultimate favourite food.

Seriously anything can be a taco all you need is some sort of vessel like a corn tortilla and whatever filling rocks your boat.

I think in my past life I traveled all throughout Mexico and ate my way around the country via tacos.

Think about it, breakfast tacos, tacos for lunch & dinner oh and of course dessert tacos. There this thing called snack tacos or have a taco whenever you feel like it.

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main dish, Recipes, soup

Chickpea Noodle and Greens Soup

Is it just me or is soup really comforting?

Maybe your a tad sick, feeling blue, boy/girl problems, work issues, a recipe you wanted to make didn’t come out just right or you just want to tell everyone to go away, because you can.

I can find a few more reasons.

Or should we skip to what exactly makes us crave this comfort food and get down to business?

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